Fennel and Parsley Pesto
Gluten and Dairy Free
Prep time 5 minutes
Cook time 5-7 minutes
Makes around 1 ½ cups
The Inspiration
I love pestos, well I actually am a self proclaimed sauce-o’holic.
Basically if it’s any kind of dipping agent for my food that adds flavor and is balancing, I want it!
After years of making basil based pestos, I now find more pleasure in making pesto variations using cilantro, parsley, fennel and sometimes basil as well. Also the ginger and lime make it easier to digest than most pesto recipes, as well as the decreased amount of oil.
This pesto is creamy, delightful, and pairs so well with many different dishes. Spread it on a chapati or put a big dollop on top of your top of some sauteed cauliflower or with your lentils. I promise you’ll eat it within a couple of meals.
Ingredients
1 small fennel bulb
½ cup raw pine nuts
1 cup of de-stemmed Italian parsley (cilantro is lovely as well)
½ tsp salt
¼ cup olive oil
2 tbsp lime juice
1 tbsp sliced fresh ginger root
1/8 tsp frsh cracked black pepper
¾ cup water (to cook fennel in)
Steps
Preheat oven to 350 degrees.
Chop one cup of fennel root and add to a 1 quart stainless steel pot. Add enough water to cover the fennel, cook on medium heat until the water has evaporated and the fennel is soft. Set aside once finished cooking.
Take a baking sheet and lay pine nuts on it and place in the oven. You are only lightly toasting them, and they burn quickly and easily so keep your eye on them. Usually takes about 3 minutes, depending on your oven. Quickly remove them once you see them turning a hint of golden brown.
Place all the ingredients in a vita mix or Nutri bullet and blend to a smooth paste. If it's too thick add a little bit of warm water, but not too much because then it will become more soupy and less thick.
Serve warm and enjoy!
