Sunday, March 13, 2011

Fennel Frond Pesto

Thank You WE CSA member Valerie for this wonderful recipe...
"i made this last night and it is fabulous!! i intend to put it on toasted quinoa or whole wheat rotini and top it with shaved white carrots, shaved turnips, red lentils and sprinkle some of the carrot tops on it!! we are a vegan family so i make parmezan sprinkles in place of the dairy parmesan and it is lovely. Thanks for all of your hard work!!"
  • 1 bunch fennel fronds fronds, or Bronze Fennel herb
  • 2 garlic cloves, minced--i use more
  • 2 tablespoons pine nuts or sliced or slivered almonds--cashews would work as well
  • Kosher salt and freshly ground black pepper to taste
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons grated Parmesan cheese
Chop off fennel fronds and coarsely chop enough to measure 1 cup (discard the rest of the fronds, save the fennel for later use, and of course eat the fennel bulb itself, it's great to dip into the pesto). 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. Makes 3/4 cup

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