Fennel-Frond Pesto - Cuisine Magazine - From New Zealand to the World
Billowing, feathery fennel fronds can be transformed into a delicious pesto, with a mellow anise flavour that does not overpower. The first time I tried fennel-
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Ingredients
- 150g (about 2½ cups) fennel fronds
- 4 cloves garlic, roughly chopped
- ½ cup toasted pumpkin seeds
- sea salt
- 250ml (1 cup) extra virgin olive oil
- 50g hard cheese, such as cheddar, parmesan or pecorino, finely grated
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