Fennel Pesto
- 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
Instructions:
Creamy and addictive, this cheese-less pesto will quickly become a favorite.
- 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.