in Recipes

Fennel pesto

updated

Spread the love

Ingredients for 2 servings:

  • 1 large fennel bulb(s) approx. 375 g
  • 75 g oil
  • 30 g Parmesan, grated
  • 40 g pecans
  • 30 g water
  • 1 tsp salt
  • 1 tsp garlic powder or a fresh garlic clove
  • some pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the fennel into approximately 1 cm pieces and fry in oil until golden brown (be patient for this). Place the fennel and oil in a blender and blend until smooth with the Parmesan cheese, water, salt, and garlic powder or the fresh garlic clove. Chop the pecans into very small pieces on a board and mix into the pesto. This fennel pesto goes perfectly with pasta.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Asparagus on puff pastry

Charlotte Royal with strawberry and lime cream