Fennel and Rosemary Pesto

Fennel and Rosemary Pesto


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I never know what to do with the abundance of feathery fennel frond. I’ve often used a little chopped up in a salad, or a few sprinkles on a sandwich, but I always end up feeding most of the fennel fronds to the composter. Today I decided to make a pesto from it. I like that licorice flavor and thought it might pair nicely with the Onion and Fennel Galette I made. I didn’t want it to become too rich, so I left out any nuts and only used parmesan and garlic.

Ingredients:

4 sprigs fresh rosemary

4 cups fennel fronds

olive oil

4 cloves garlic

1/4 cup parmesan

Directions:

Throw it in the food processor. Add oil until you reach a creamy consistency. Nada Mas.

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One thought on “Fennel and Rosemary Pesto

  1. Pingback: Swiss Chard Stems with Summer Squash « Vegetarian Perspective

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