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Cucinare Italy - fennel pesto

Fennel pesto

Low difficulty – Preparation 10 minutes – Cooking 20 minutes
Ingredients for 4 people
2 fennel | 40 g of pecorino or parmesan | 30 g of pine nuts | 30 g of walnuts | 1 clove of garlic | Extra virgin olive oil, to taste | Salt and Pepper, to taste

1. Wash and remove the hardest fennel leaves.

2.Cut them into wedges and cook them in water. When they are well cooked, blend them with the immersion blender together with the pine nuts, walnuts, garlic, pecorino cheese, salt, pepper and oil just enough to obtain the right consistency.

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