Light wild fennel pesto to store in the freezer is an aromatic and light seasoning and flavor enhancer.
No garlic and cheese.
With dried tomatoes, anchovies, and pine nuts.
When I make it, I take the opportunity to create a small stock and store it in the freezer to always have it available in ice cube trays.
The ice cube format is perfect as a mini or single portion.
I use it as a seasoning and flavor enhancer: great to add to sauces, legumes, minestrone, and soups.
Let’s prepare it!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 3.5 oz wild fennel (previously blanched)
- 6 dried tomatoes (if in oil, well drained)
- 2 anchovies in oil (well drained)
- 2 tablespoons pine nuts
- 1 pinch mixed peppercorns (with grinder)
- 1 dash extra virgin olive oil (raw)
Tools
- Chopper or Mixer
- Mold for ice cubes
Preparation
Watch the reel on Instagram → HERE.
Clean the wild fennel by selecting and cutting the tops, leaves, and the tenderest part of the stem.
Wash it thoroughly.In a pot, bring water to a boil.
Add the wild fennel and blanch for 2-3 minutes.Transfer the blanched wild fennel to a colander and cool it under running water.
Let it drain well.
Wrap it in a kitchen towel and let it dry thoroughly for a couple of hours.When it’s well dry, coarsely chop it with a knife.
Dried Tomatoes
Drain the dried tomatoes well and let them dry on a sheet of kitchen paper.Anchovies
Drain the anchovies well and let them dry on a sheet of kitchen paper.Pine Nuts
Prepare the pine nuts.Place in the mixer:
• the previously blanched wild fennel;
• the dried tomatoes;
• the anchovies;
• the pine nuts;
• a pinch of pepper;
• a dash of raw oil;
and chop.When preparing the pesto, the mixer should be activated in bursts and not continuously, and it is also necessary to avoid overheating the blades.
With this proportion, I obtained a grainy and coarse consistency.
Your light fennel pesto is ready.
Enjoy your meal!
Use it as soon as it’s ready or freeze it in ice cube trays to use as needed.
… you can dilute it with a few tablespoons of hot water to dress pasta, add a little more raw extra virgin oil, or melt it into tomato sauce.
It’s great to add to sauces, legumes, minestrone, and soups.
Notes
Notes
Hyperglycemia, prediabetes and diabetes.
Here you can find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it in respect of the proportions and the food combinations indicated in your diet plan.
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