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.