Baby Fennel Frond Pesto
Created by Adarpted recipe from Melissa Clark, by Seasonal Chef Maria ReinaBell Cucina Maria
bellacucinamaria.com
Course: Condiments & Sauces
Diet: Vegetarian
Season(s): Summer, Fall
Ingredients
- 1 bunch of baby fennel, rinsed and dried, fennel bulbs reserved
- 4 garlic cloves, roughly chopped
- 1/4 cup roasted hazelnuts, roughly chopped
- Kosher salt
- Ground black pepper
- Blended or light olive oil
- Zest and juice of 1/2 lemon
- Grated Parmesan, to taste
Instructions
Roughly chop top of the fennel fronds, measure 2 cups, packed. Place in food processor and pulse a couple of times. Add garlic, hazelnuts, 1 teaspoon of salt and 1/2 teaspoon of pepper and process for 30 seconds. With the machine running, drizzle in 1/2 cup of olive oil. Scrape down the sides and add the lemon zest and juice. Process for 1 minute. The pesto should be loose and not thick (almost like pancake batter). Add a little more oil if needed, and taste for seasoning. Add a tablespoon or two of Parmesan if desired.
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