Wild fennel and walnut pesto is a very light, aromatic, and fresh-tasting condiment that can be prepared in a few minutes with few ingredients and without having to turn on the stove. It contains no gluten or milk and derivatives; it is, in fact, a completely vegetarian preparation. We can use it to dress or fill pasta or rice salads, sandwiches; or to accompany fried, boiled, or grilled meat and fish recipes.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: About 3.5 oz
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3.5 oz Walnuts (shelled)
- 0.35 oz Wild fennel
- to taste Extra virgin olive oil
- to taste Fine salt
Preparation
Wash the wild fennel tops, chop them finely and put them in a blender with three tablespoons of extra virgin olive oil. Blend until you get a kind of cream.
Add the chopped walnuts, a pinch of fine salt, and continue to blend, adding a little more oil or, alternatively, some ice-cold water, until you get the desired consistency.
The wild fennel and walnut pesto is ready to be used and enjoyed in all its goodness. Store it in the fridge, well covered, for two or three days at most.
