Fennel Frond Pesto
I have used sunflower seeds, but you can just as easily use pine nuts. (the Husband has a nut allergy and although pine nuts aren't technically nuts, they make him nervous, so I substituted them.)
50g fennel fronds, thickest stems removed
1 fat garlic clove, peeled and roughly chopped
25g fennel bulb
25g fennel bulb
juice from half a lemon
10g sunflower seeds
50-100ml cold-pressed rapeseed oil
pinch of salt
- In a mini food processor, or with a mortar and pestle, finely chop the fennel fronds (you might need to add them in a few at a time to fit them in).
- Add the garlic, fennel bulb, lemon juice, and sunflower seeds and grind to a rough paste.
- A little at a time, mix in the oil until you have a consistency that you are pleased with. I like a loose paste.
- Taste, and season as necessary.
Try this tossed through boiled new potatoes, or as an accompaniment to fish.
Looks really interesting and tasty. I've just bought a couple of fennels, but with a view to making a tomato and fennel pickle. They're disappointingly low on frond factor, sadly! Will try this in future, though.
ReplyDeleteAlex.
Thanks! Tomato and fennel pickle sounds great, too, I'd love a recipe if you have one.
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