This Fennel Pesto is a delightful change from regular pesto. You can use it with simple pasta or as a spread for sandwiches.
Fennel is definitely one of my favorite food plants. It is extremely versatile and can be used in so many ways. Fennel is perfect for those in favor of the taste of liquorice and anise.
Fennel is composed of a white or pale green bulb, stalks topped with feathery, hair like, green leaves. Fennel belongs to the Umbellifereae family and is therefore closely related to parsley, carrots, dill and coriander. Fennel is crunchy and slightly sweet.
Recipe: Fennel Pesto
- 1 Fennel Bulb with leaves (hair)
- 1 Garlic Clove
- 1 tbsp Olive Oil
- 2 tbsp Pine Nuts
- 3-4 tbsp Grated Parmesan
- 1.5 dl (1/2 cup) Fennel Leaves (Hair)
- 5 tbsp Olive Oil
- Juice from 1/2 Lemon
- Salt & Pepper
- Slice the fennel bulb and stalks, set the leaves aside
- Place fennel slices and garlic on a oven tray and drizzle with olive oil. Bake in a 200°C oven for 10-12 min
- Place the now baked fennel slices and garlic in a food processor and pulse until completely mashed together
- Add the nuts, parmesan and fennel leaves and pulse
- While the processor is running add oil and lemon juice
- salt and pepper to taste
- store in an airtight jar in the fridge for up to 7 days
I borrowed this last image of fennel from: uprootfarm.com| Published on June 4, 2014 | Fennel Pesto