Creamy mini fennel pesto, makes 2 small jars

Ingredients for 2 servings:

• 200 g fennel, mini with greens, pre-cooked, finely chopped
• 200 ml vegetable stock
• 1 pepper, green, pitted, finely chopped
• 2 cloves garlic, peeled, finely chopped
• 25 g hazelnuts, sliced
• 25 g sunflower seeds
• 25 g mango(s), dried, cut into small pieces
• 1 tea bag (fennel tea), put the contents into a mortar and grind
• 3 tbsp olive oil, more if needed
• 1 pinch(s) of salt, possibly more

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

with chili pepper, dried mango, hazelnuts and sunflower seeds

Simmer the fennel and vegetable stock in a pot for about 10 minutes, then remove and chop finely. Now add all ingredients, including the fennel, to a food processor and chop until the desired consistency is reached. Mix everything well and fill into small jars. If desired, add a teaspoon of oil to the top layer of the jar (for better preservation). It will keep for several months in the refrigerator. This rather creamy pesto is wonderful for spreading on roulades or small schnitzel rolls. It’s also delicious as an addition to egg salad dressing. It’s also great for a party platter: simply add a dollop to hard-boiled eggs and a small piece of salmon on top. Or for pasta: add a generous knob of butter to freshly cooked pasta, then add 2 teaspoons of pesto and mix well – it also looks great.