Fennel Pesto
[Note: Read to the end to get the whole picture, especially if you want to try this recipe.]
So, I went to the market to buy produce and came back with the most amazing fennel. It was extremely fresh and in perfect condition with LOTS of beautiful greens. I looked up fennel pesto online, considered a few ideas, and came up with this recipe using what I had on hand and what I like to eat. Success! It really turned out well.
So, take a deep breath and focus on loving your food and your process. This is an important ingredient. Chop up a large bunch of fennel, leaves and all. (I removed some of the long hollow stems, as they can be tough.) Peel some garlic (2-4 cloves) and juice 1/3 C fresh lemon. I used pumpkin seeds, walnuts, and some toasted pine nuts, all totaling about 1/3 to ½ C. You could use whatever you have in the way of meaty seeds and nuts. Add some salt, pepper from a grinder, some white wine, nutritional yeast, and a large soaked date or two.
Put ¾ of the fennel in a large food processor with blade, setting some white and green pieces aside. Add the other ingredients. Start small with the spices and develop the flavor as you go. (I only use one tablespoon of nutritional yeast.) Don’t overpower it with too much garlic. You will lose the fennel. Taste it before you add the sweetener. Some might prefer it without.
That said, blend your pesto (but not too much) stopping occasionally to scrape down the sides of the processor bowl. Adjust the flavors to your liking and blend till the nuts release their oil. When you get the flavor and texture right, add the remaining fennel, and blend to your desired texture. I like to leave some small chunky bits of fennel for crunch.
It really makes hearty, crusty bread sing. I’ve also used it on pasta, steamed veggies, potatoes, and whole-grain crackers; you can make it into a salad dressing by thinning it out with citrus juice or white balsamic and a little water.
This is a whole food, plant-based recipe. Enjoy!
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