1.0Delicious Recipeshttps://www.gzrecipes.com/ensarabuonodavverohttps://www.gzrecipes.com/en/author/sarabuonodavvero/rich600338<blockquote class="wp-embedded-content" data-secret="hg8D8yeIVp"><a href="https://www.gzrecipes.com/en/sarabuonodavvero/wild-fennel-pesto/">Wild Fennel Pesto</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/sarabuonodavvero/wild-fennel-pesto/embed/#?secret=hg8D8yeIVp" width="600" height="338" title="“Wild Fennel Pesto” — Delicious Recipes" data-secret="hg8D8yeIVp" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2025/10/IMG_4950-1-scaled-7-1759916181.jpeg25601920Wild fennel pesto is a delicious sauce from Sicilian tradition, perfect for dressing pasta, for canapés or to accompany a focaccia. So not only first courses but also aperitifs and appetizers! This wild aromatic herb is one of my favorites. It grows abundantly along the edges of fields even in Tuscany, but generally only the dried flower is used. I have a real passion for this spice and I always add it to the dough for my bread. Since I saw small bunches for sale, a whole new world opened up and the first thing I wanted to make was a nice pesto! It's very easy to make; I used my Bimby but any food processor or immersion blender works... it will be a real discovery, I promise!