Best 5 Steamed Vegetables With Basil Pecan Pesto Recipes
Immerse yourself in a culinary journey with this delightful collection of steamed vegetable recipes, where vibrant colors, crisp textures, and aromatic flavors dance on your palate. From the classic broccoli and carrots to the lesser-known gems like baby bok choy and asparagus, each vegetable brings its unique charm to the table. Accompanying these steamed delights is a selection of tantalizing sauces and dressings, including a zesty basil-pecan pesto, a tangy lemon-tahini dressing, and a creamy avocado-cilantro sauce. These flavorful accompaniments elevate the simple steamed vegetables into extraordinary dishes that will leave you craving more.
Let's cook with our recipes!
BASIL PECAN PESTO
Categories Sauce Food Processor Garlic No-Cook Quick & Easy Basil Pecan Summer Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- 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.)
BASIL PECAN PESTO
I prefer the taste of pecans over the pine nuts usually called for in pesto recipes. I developed this recipe over a summer of trial and error and prefer it to all other pesto recipes!
Provided by grettagirl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.
Nutrition Facts : Calories 232 calories, Carbohydrate 2.7 g, Cholesterol 2.9 mg, Fat 24.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 131.9 mg, Sugar 0.6 g
STEAMED VEGETABLES WITH BASIL PECAN PESTO
Categories Food Processor Potato Vegetable Side Steam Vegetarian Basil Pecan Fennel Green Bean Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a main course
Number Of Ingredients 12
Steps:
- To prepare the vegetables:
- 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.
- To make the 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.
THREE VEGETABLE PENNE WITH TARRAGON-BASIL PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes. While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms. Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table.;
MASHAMA BAILEY'S PECAN PESTO
This recipe, from the chef Mashama Bailey of the Grey in Savannah, Ga., came to The Times in 2015. The pesto's roots are Italian, of course, but its flavor and texture nod first to the South, with pecans swapped in to the paste in place of more traditional pine nuts, and then to the wider world, with the inclusion of both Thai and opal basils to the mix. But use whatever basil you can find. Ms. Bailey's cooking is more about bending the rules than enforcing them.
Provided by The New York Times
Categories dips and spreads, appetizer
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Put garlic in the bowl of a food processor and pulse to break it into smaller pieces.
- Add basil and pecans to the processor. With the machine running, slowly add the olive oil and purée until mixture is mostly smooth.
- Transfer pesto to a bowl and stir in grated cheese. Season to taste with salt.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 72 milligrams, Sugar 0 grams
Tips:
- Choose fresh, seasonal vegetables. This will ensure that your steamed vegetables are packed with flavor and nutrients.
- Cut your vegetables into uniform pieces. This will help them cook evenly.
- Use a steamer basket or colander. This will allow the steam to circulate around the vegetables and cook them evenly.
- Season your vegetables before steaming. This will help them develop flavor.
- Do not overcook your vegetables. They should be tender-crisp, not mushy.
- Serve your steamed vegetables immediately. This will ensure that they are at their best flavor and texture.
Conclusion:
Steamed vegetables are a healthy and delicious way to enjoy your favorite veggies. With a few simple tips, you can easily make steamed vegetables that are packed with flavor and nutrients. So next time you're looking for a healthy and easy side dish, give steamed vegetables a try.
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