Makes about 2½ cups
Recipe from the Food Network Magazine
Husband-Tested in Alice’s Kitchen
I was delighted to find fennel in our recent CSA (community supported agriculture) box. There was only one, not enough for a side dish. Knowing that summer herbs were beginning to come in, I had been researching different pesto recipes. Luckily, I found this one that included this delicious vegetable. I loved the idea of using golden raisins and capers as well. Besides tossing with pasta, this pesto will do nicely on a pizza or dolloped on soup.
Preheat the oven to 400F. Coarsely chop 1 medium fennel bulb. Reserve 1 cup chopped fennel fronds. Place on a rimmed baking sheet. Drizzle and toss with olive oil. Sprinkle with kosher salt and freshly ground pepper. Roast until tender, about 20 minutes or more. Let cool to room temperature. Puree the roasted fennel, reserved fronds, 1/3 cup toasted pistachios*, 2 Tablespoons golden raisins, ½ cup freshly grated Parmesan cheese, 2 Tablespoons capers, 1 clove garlic and 1 teaspoon kosher salt. With the machine running, gradually add ½ cup olive oil. Pesto can be stored in an air-tight container in the fridge up to a week. It can also be frozen.
*To toast the pistachios: Place the pistachios in a dry skillet over medium heat. Toast for about 5 minutes stirring often so they don’t burn. You can also toast the pistachios in the oven on a rimmed baking sheet during the last 5 minutes of roasting the fennel.
No comments:
Post a Comment