Homemade Fennel Pesto Recipe

Hands up if you love, pesto!

We adore pesto. It's super fresh, quick and adds so much flavour to a dish. Now! We've probably all tried the regular pesto, or red pesto, but have you ever tried fennel pesto?

Well! Until we made this recipe, neither had we. We're so glad we did - it's AMAZING!

What Part Of The Fennel Do We Use For This Recipe?

We are using the feathery leaves of fennel - check out the picture below.

It's super fresh with a delicious mild aniseed kick. The leaves of the fennel do not have a strong aniseed flavour - they have a more citrus flavour, however if you do want a more aniseed kick then try adding some fennel seeds to this recipe.

The recipe is made with just a few simple ingredients, and is ready in speedy time.

It's flavour is fresh, and is perfect with pasta, pizza, or salad.

Home-made pesto can be stored in an airtight container in the fridge for up to 5 days, or can be stored in the freezer, making it a fantastic recipe for meal-prep.

Let's delve into the recipe.

Happy Cooking!

The Chai Home 😋

INGREDIENTS

• 1 & 1/2 Cups of Fresh Fennel Leaves (compacted cups) 1x XL handful

• 1x Cup of grated Parmesan Cheese

• 1/3 Cup of Walnuts (compacted)

• 3x Large Cloves of Garlic - peeled

• 1x Cup of Extra Virgin Olive Oil

• Juice of 1 small Lemon

• Large pinch of Sea Salt

• Large pinch of Blach Pepper

• 2x Heaped tsp of Fennel Seeds (optional)

METHOD

Add all of the ingredients, except from the olive oil to a food processor and blitz until you achieve a pesto consistency.

Now slowly add your olive oil and blitz for a few more seconds.

Remove from the processor and use immediately, or store in an airtight container in the fridge.

Serve cold or warm - Enjoy!