• 6 medium carrots; cut diagonally into ⅛-inch-thick slices
• 2 fennel bulbs; trimmed and cut lengthwise into ⅛-inch-thick slices
• 1½ pounds small red potatoes; cut into ¼-inch-thick slices
• 1½ pounds green beans; trimmed
• 3 to 4 tablespoons hot water
• 1¼ cups Basil Pecan Pesto

1. 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.
2. Steam beans, covered, until just tender, about 10 minutes, and transfer to a platter.
3. Serve vegetables warm at room temperature with Basil Pecan Pesto.

Basil Pecan Pesto

• 2 cups packed fresh basil leaves; washed well and spun dry
• ⅔ cups olive oil
• ½ cup pecan pieces; toasted golden brown and cooled
• ⅓ cup freshly grated parmesan
• 2 large garlic cloves; chopped and mashed to a paste with
• ½ teaspoon sea salt

1. In a food processor blend together all ingredients with sea salt and pepper to taste until smooth.
2. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

Makes about 1¼ cups