Recipe By Jaxters
Ref: 1014
Heading: Sauces Dressings & Dips
Cuisine: Italian
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
150 ml
Extra virgin olive oil
1 Fennel bulb chopped
20 g
Fresh fennel fronds (dill)
100 g
White almonds
2 Garlic clove chopped
1/4 tsp
Salt
Method
Step 1
Heat a dry frying pan on a med heat & toast the almonds until light brown, tip out into a bowl.
Step 2
Place a little of the oil into the pan & add chopped fennel & cook until soft & coloured.
Step 3
Place all the ingredients into a food processor & blitz until smooth.
Step 4
Use as normal pesto with pasta etc.
Suggestion & Tips
Use as normal pesto with pasta etc.