It’s always great to experiment in the kitchen. In the US I learnt that not too many women like cooking and having fun in the kitchen trying out new recipes or just cook for their love ones the daily meal. I enjoy it, especially the cooking for my man. He likes my cooking, even though so different to the American cuisine. But I am from Italy!
And I am currently back in Italy and enjoy the life in the country-side. I wake up in the morning and listen to the birds and during the day it is still the same. No traffic here, no people shouting to children and dogs who are barking all the time. Just the nice calm country-side.
As I am the lucky person who has a friend who happens to be an organic farmer and is growing a lot of Ancient types of vegetables and fruits, completely free of pesticides and GMO I get a batch of this goodness every time I ask for. Plus ‘lucky eggs’!
He brought me last week 4 boxes of greens, different kinds of lattice, kale, peppers and much more. Plus some fennel with the green tops still on the bulb. He suggested to try some pesto with it.
The pesto came out so tasty! The only thing: in the processor I had a little difficulties to process the long parts. They should be cut into small pieces before processed.
To make it paleo omit the cheese like Grana or Parmigiano. The taste is definitely great! Or try nutritional yeast which gives that cheesy taste. Use the fennel pesto on (gluten-free) linguine or (gluten-free) eliche/spirals. Don’t forget to put some more fresh Olive oil on the top before serving. It makes a difference!
- 50 gr tips of fennel green
- 2 cloves garlic
- pinch sea salt
- 30 gr pine nuts
- 30 gr pecan nuts
- 100 ml olive oil
- Add all the ingredients in a blender or processor and process until it is smooth and creamy.
- Store in a glass jar in the fridge until 5 days.
