PESTO MADE FROM FENNEL GREEN, WALNUTS AND OLIVE OIL

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Fennel is in high season from summer to autumn, and sometimes you are lucky enough to catch a tuber with lots of green. I prefer to make pesto out of this fennel green. With its delicate aniseed aroma, it goes well with sandwiches, pasta or to add a little more flavour to other dishes. Ingredients 1 fennel bulb with lots of greens 100 g walnuts 100 g olive oil one clove of garlic 1/2 organic lemon, pepper, salt Preparation

Roast the walnuts in a pan over medium heat without fat until they are lightly browned and smell good. Pluck the fennel greens from the stems. (Thinner stems can be used, thicker stems and the tuber can be used for other recipes Use.) Rub the zest of the lemon and squeeze out the juice. Put everything in a food processor along with the olive oil, garlic, salt and a little pepper. Alternatively, of course, a high mixing vessel with a hand blender also works. Chop until the desired consistency is achieved – I like it when a few pieces of nuts remain whole. Then pour the pesto into a boiled glass and store in the refrigerator. It should stay there for at least two weeks. You can extend the shelf life a little if you cover the surface with another layer of olive oil. One year agoRoasted pointed cabbage with lemon yoghurt, dill and sumac Two years ago: current crumble cake with sourdough Three years ago:

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