Fennel Pesto
A riff on a traditional pesto, using fennel fronds instead of basil leaves. Recipe adapted from the New York Times, March 2013.
Servings: 12 Tablespoons
Equipment
- Food Processor
Ingredients
- 2 c fennel fronds, roughly chopped
- 4 cloves garlic, whole
- 1/4 c pine nuts, almonds, or walnuts
- 3/4 tsp coarse sea salt or kosher salt
- 1/2 c grated Parmesan cheese, optional
- 1/2 c olive oil
Instructions
- In the bowl of a food processor, combine fennel fronds, garlic cloves, nuts, salt, and cheese (if using).
- Pulse until ingredients are chopped up and combined.
- Gradually add oil, processing until well-combined and paste-like.
- Serve right away, or refrigerate for up to a couple of weeks. Pesto can also be frozen for a month or so.
Notes
Don't have a food processor? Mince the fennel fronds, garlic, and nuts with a knife and mix with the salt, olive oil, and cheese (if using) until well-combined. The pesto will be chunkier, but still incredibly delicious.