This spring’s farmers market brings beautiful large fennel bulbs that come with a rich crown of greens. I used to chop them finely and freeze them but being deep down in the freezer they seem to be forgotten. That’s why I decided to go for a simple and easy pesto that I store in a wide jar, handy to top it up and scoop the last bit of this lovely pesto with a silicon spatula. Give it a try! It goes well as a dip, a spread or in your favorite pasta.
Fennel Greens Pesto
Print RecipeIngredients
- greens of a large fennel
- 1 large garlic clove (peeled)
- 100 g cashew nuts
- 200 ml olive oil
- 70 g Parmigiano Reggiano or Grana Padano cheese
- 1 teaspoon of sea salt
- pinch of pepper
- juice of half lemon
Instructions
1
Wash the greens and remove the stalks that I usually collect in the freezer to make a vegetable broth
2
Peel and crush the garlic
3
Roast the cashew nuts in a pan on a medium heat
4
Finelly grate the cheese
5
Blend all the ingredients in a food processor
6
Taste and add more salt/pepper if you need to
