Rustic Fennel Pesto
Recipe by Maddie Rhodes, @dont_stop_beleafing.
If you save the fronds from fennel, you can use them to make an incredibly simple and versatile pesto. It's perfect for any pasta or pizza, especially one with Local Roots zucchini too!
To Make Fennel Pesto
- 1 cup tightly packed fennel fronds, mostly leaves
- 2 cloves garlic
- 1/4 cup chopped nuts (I used almonds)
- 1/4 cup + 3 tablespoons olive oil
- salt to tast
- fresh black pepper to taste
- Chop the fennel fronds, garlic, and almonds as finely as possible.
- Add to a small bowl, and pour in olive oil, salt, and pepper.
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