Makes:
6 Servings
Utensil:
Saladmaster Food Processor
2.5 Qt. (1.49L) Culinary Basket
3 Qt./2.8 L Perforated Basket
Blender
Contributed By:
Chef Sergio Corbia
Ingredients
Vegetables
2
medium carrots, sliced, use Cone #4
2
fennel bulbs, sliced, use cone #4
1⁄2
pound
green beans, chopped
(227
g)
1
pound
small red potatoes, sliced, use Cone #4
(454
g)
1 1⁄2
cup
water
(500
mL)
Pesto
2
cups
fresh basil, rough chopped
(48
g)
1⁄3
cup
olive oil
(160
mL)
1⁄2
cup
pecans, toasted
(55
g)
1⁄3
cup
Parmesan, shredded, use Cone #1
(33
g)
2
cloves
garlic, shredded, use Cone #1
1⁄2
teaspoon
salt
(2
g)
3
tablespoons
hot water, if necessary
(45
mL)
Salt and pepper to taste
Directions:
- Layer carrots, fennel beans and potatoes in culinary basket. Place water in sauce pan, culinary basket in pan, set heat to medium and cover. When Vapo-Valve™ clicks lower heat to low and cook for approximately 15 minutes.
- Meanwhile, place all pesto ingredients in blender and blend until smooth. add additional water, if necessary, to reach desired consistency. Set aside.
- When vegetables are cooked (when fork inserts easily, vegetables are cooked) move pan to sink, remove basket into sink and allow to drain.
- Place on serving platter and serve with pesto.
Tips:
- Makes approximately 1 1/4 cups pesto. If there is remaining pesto, cover and refrigerate up to 1 week.
Directions
Tips
Reviews