More Fennel

Pesto is usually made with basil and pine nuts, but not always.  Try this fennel and cashew pesto for a change.  Eat it on pasta, baked as a smothering for fish, as a dip for veggies, spread on bread and toasted with parmesan cheese, stirred into vegetable soup, spread on chicken, etc. 

Fennel and Cashew Pesto

  • 1 large handful of fennel fronds, washed and squeezed dry
  • 1 small handful roasted and salted cashews (or you can use almonds, pistachios, pine nuts)
  • 1 large clove garlic, optional
  • extra virgin olive oil
  • salt and pepper to taste

Into the blender or food processor put the fennel, the nuts, the garlic, and a little oil.  Start it and run the machine.  As it chops and turns into a rich paste add a thin drizzle of oil until you get the consistency you like (it should be like a loose paste, not as thin as a sauce.)  Add salt and pepper to taste, mix in well.  This will last, well covered, in the fridge 4-5 days.  You can also freeze well.

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