Fennel and Rosemary Pesto
I never know what to do with the abundance of feathery fennel frond. I’ve often used a little chopped up in a salad, or a few sprinkles on a sandwich, but I always end up feeding most of the fennel fronds to the composter. Today I decided to make a pesto from it. I like that licorice flavor and thought it might pair nicely with the Onion and Fennel Galette I made. I didn’t want it to become too rich, so I left out any nuts and only used parmesan and garlic.
Ingredients:
4 sprigs fresh rosemary
4 cups fennel fronds
olive oil
4 cloves garlic
1/4 cup parmesan
Directions:
Throw it in the food processor. Add oil until you reach a creamy consistency. Nada Mas.
Vegetarian Perspective 