Sunday, July 22, 2012

Recipe with fennel

Fennel frond pesto

Fennel comes with a LOT of fronds. This pesto tastes just like pesto - a good way to make a tastey treat and use all parts of the vegetable.


1 small fennel bulb with lots of bushy fronds
2 garlic cloves, minced
2 tablespoons pine nuts or sliced or slivered almonds
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese

Chop off fennel fronds and coarsely chop. Put the chopped fronds in a food processor or blender. Add the garlic, nuts, 1/2 teaspoon salt and a generous pinch of pepper to the food processor and process until finely chopped. Add 4 tablespoons of the oil and cheese continue to process until the mixture looks like pesto. Season with more salt to taste.

No comments:

Post a Comment