Fennel, Lemon and Pine Nut Pesto
This pesto is all about the fennel, which is to say, clear, bright flavors. No cheese needed.
- Makes1 cup
- Cook Time10 minutes
- 1
Milk Street Facebook Community member Jennifer Heftler of Los Angeles, blends fresh fennel, zesty lemon and buttery pine nuts into pesto. She uses the tender parts of the stalks that she trims off a large fennel bulb, but you could also use the bulb itself. If your fennel bulb has fronds attached, add them, too. If not, or if there are only a few fronds, supplement with fresh tarragon or basil. To keep the flavors clean and bright, Heftler skips the cheese. Mix the pesto into a pound of cooked pasta along with some reserved pasta cooking water to help the sauce cling to the noodles, then drizzle with additional olive oil. Or spoon it onto fish or pork.
Don’t forget to remove the core from the fennel before chopping. It’s usually tough and fibrous, and therefore a good idea to trim it away.
In a food processor, combine the chopped fennel, fennel fronds, lemon zest and juice, garlic, pine nuts and ¼ teaspoon each salt and pepper. Pulse until roughly chopped, 5 to 10 pulses, scraping the bowl as needed.
With the machine running, stream in the oil, then process until well combined but not perfectly smooth, about 10 seconds.
Transfer to a small bowl then, taste and season with salt and pepper.
