Fennel Frond Pesto

Fennel Frond Pesto
From The Garden Harold, Greenmoore Gardens CSA
1 small fennel bulb with lots of bushy fronds
2 garlic cloves, minced
2 tablespoons pine nuts or sliced or slivered
almonds
Kosher salt and freshly ground black pepper
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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~ by handhollowfarm on August 28, 2011.

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