6 medium carrots, cut diagonally into 1/8-inch-thick slices
2 fennel bulbs (sometimes called anise), stalks trimmed flush with bulb and bulb cut lengthwise into 1/8-inch-thick slices
1 1/2 pounds small red potatoes, cut into 1/4-inch-thick slices
1 1/2 pounds green beans, trimmed
3 to 4 tablespoons hot water
1 1/4 cups basil pecan pesto
2 cups packed fresh basil leaves, washed well and spun dry
2/3 cup olive oil
1/2 cup pecans, toasted golden brown and cooled
1/3 cup freshly grated Parmesan
2 large garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt
Directions
On a large steamer rack layer carrots, then fennel, and then potatoes and steam over boiling water, covered, until potatoes are tender, about 10 minutes. Transfer steamed vegetables to a platter. Steam beans, covered, until just tender, about 10 minutes, and transfer to a platter. In a food processor blend pesto with 3 tablespoons hot water, adding additional hot water if necessary to reach desired consistency.
Serve vegetables warm at room temperature with pesto.
In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 1 1/4 cups.
