Chef Gary's - Fennel Pesto Recipe

Fennel Pesto

If you like pesto you will love this. We think it is even better than basil pesto. Plus if you buy a fennel bulb and have been wondering what to do with the fronds, here you go. What is Alpha-gal?

Servings: 4 to 10 Prep time: 20 min Cooking time: 0 min
Ready to eat in: 20 min
Utensils: Food processor, spatula

2 fennel bulbs - tops only, pull off fronds and small stems for pesto

2 cloves garlic - minced

2 tsp lemon juice

½ cup pine nuts

½ tsp sea salt

½ tsp fresh ground pepper

¼ to ½ cup olive oil - depending on how thick you want the sauce

¼ cup Parmesan cheese (optional)

Directions

By holding the end of the stem and pulling with the other hand you can pull the fronds off the stem with one motion. The small stems are fine in the sauce, discard the larger more woody stems. Add all the above ingredients to the food processor and puree, stop and scrape down the sides to get everything pureed evenly. Start with ¼ cup of EVOO and add oil until the sauce is the consistency you want for the dish you are serving. To toss with pasta you will want a much thinner sauce than for topping fish or vegetables. Keeps several days refrigerated.

Alternative Recipe Ideas

This is the basic recipe for any pesto, you can use virtually any vegetable that can be eaten raw to make a pesto sauce. See our Pesto Matrix for ideas.

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