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J. Shelton
Categories
Pesto made with Fennel Fronds
Source: Fresh Fork Market (Entered by Judy Shelton)Ingredients
2 cups firmly packed fennel fronds (save bulb for another use)
75g or about 2 & 1/2 grams of parmesan (or another hard, salty) cheese, finely grated.
3 garlic cloves, peeled and smashed.
4-5 tbsp olive oil.
3 tbsp pine nuts, toasted (see instructions)
1/2 lb dried pasta.
1/2 peas or broad beans.
Squeeze of lemon.
Serves: Depends on how much Pesto you like on your food.
Vegan!
Ingredients
2
Fennel Fronds (Packed)
2/3
Parmesan cheese finely grated
2
Garlic Cloves
4-5 TBS
Olive Oil
3 tbs
Pine Nuts
Step by Step Instructions
- 1 Place all ingredients in a food processor and process until you get a paste.
- 2 To toast pine nuts, lay them in a single layer on a baking tray and bake in a 350 oven for 5-7 minutes until golden brown. Can also do in a dry, cast iron skillet for a few minutes, just keep a close eye or they might burn.
- 3 Store in the fridge or freezer. Add a layer of plastic wrap to the top of the pesto before placing on the storage container's lid and press it tightly against the surface of the pesto-- helps prevent oxidization.
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