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Pesto made with Fennel Fronds
<p>Ingredients<br /> 2 cups firmly packed fennel fronds (save bulb for another use)<br /> 75g or about 2 & 1/2 grams of parmesan (or another hard, salty) cheese, finely grated.<br /> 3 garlic cloves, peeled and smashed.<br /> 4-5 tbsp olive oil.<br /> 3 tbsp pine nuts, toasted (see instructions)<br /> 1/2 lb dried pasta.<br /> 1/2 peas or broad beans.<br /> Squeeze of lemon.</p>Source: Fresh Fork Market (Entered by Judy Shelton)
Serves: Depends on how much Pesto you like on your food.
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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