Source: Fresh Fork Market
Servings: Depends on how much Pesto you like on your food.
Entered by: Judy Shelton
Vegetarian Vegan

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.

Ingredients

  • 2 Fennel Fronds (Packed)
  • 2/3 Parmesan cheese finely grated
  • 2 Garlic Cloves
  • 4-5 TBS Olive Oil
  • 3 tbs Pine Nuts

Instructions

  1. 1
    1 Place all ingredients in a food processor and process until you get a paste.
  2. 2
    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. 3
    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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