Vegetables with Basil Pecan Pesto

Makes: 
6 Servings
Utensil: 
Saladmaster Food Processor
2.5 Qt. (1.49L) Culinary Basket
3 Qt./2.8 L Perforated Basket
Blender
Rate Recipe: 
Contributed By: 
Chef Sergio Corbia

Ingredients

Vegetables
2
medium carrots, sliced, use Cone #4
2
fennel bulbs, sliced, use cone #4
12
pound
green beans, chopped
(227
g)
1
pound
small red potatoes, sliced, use Cone #4
(454
g)
1 12
cup
water
(500
mL)

Pesto

2
cups
fresh basil, rough chopped
(48
g)
13
cup
olive oil
(160
mL)
12
cup
pecans, toasted
(55
g)
13
cup
Parmesan, shredded, use Cone #1
(33
g)
2
cloves
garlic, shredded, use Cone #1
12
teaspoon
salt
(2
g)
3
tablespoons
hot water, if necessary
(45
mL)
Salt and pepper to taste
  1. 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.
  2. Meanwhile, place all pesto ingredients in blender and blend until smooth. add additional water, if necessary, to reach desired consistency. Set aside.
  3. When vegetables are cooked (when fork inserts easily, vegetables are cooked) move pan to sink, remove basket into sink and allow to drain.
  4. Place on serving platter and serve with pesto.
  • Makes approximately 1 1/4 cups pesto. If there is remaining pesto, cover and refrigerate up to 1 week.
Nutritional Information per Serving
Calories: 
376
Total Fat: 
22g
Saturated Fat: 
3g
Cholesterol: 
5mg
Sodium: 
355mg
Total Carbs: 
45g
Dietary Fiber: 
19g
Sugar: 
3g
Protein: 
11g

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