FENNEL PESTO
Time in the Kitchen: 10 minutes
Servings: 1 cup (macronutrient profile based on serving size of 2½ tablespoons)
1 fennel bulb
¼ cup fresh basil, roughly chopped
½ teaspoon lemon zest
1 garlic clove
½ cup olive oil
½ cup pine nuts
salt to taste
Creamy and addictive, this cheese-less pesto will quickly become a favorite. Because this pesto is all about the delicate flavor of fennel, it only has
a little bit of basil added. You could, however, add more basil and pine nuts to give it a more traditional pesto flavor. Serve as a dip with vegetables
or spoon over cooked chicken and fish.
Cut top stems off the fennel bulb but keep the soft, feathery fronds to add to the pesto.
Cut the fennel bulb in half, peel off the outer layer and cut out the inner core. Roughly chop the fennel bulb and combine in the food processor
with the fennel fronds, basil, lemon zest, garlic and olive oil. Blend until smooth.
Add the pine nuts and pulse a few times until just blended. Add salt to taste.
Macronutrient Profile (perserving)