Wild Fennel and Ginger Pesto Recipe with Pine Nuts and Parmesan

Wild Fennel and Ginger Pesto
Category: Sauces & Dressings
Servings: 4

Ingredients:

Instructions:

1. Prepare the Fennel: Begin by cleaning the wild fennel. Remove any yellowing or damaged leaves, and gently wipe away any soil with a damp cloth. Separate the leaves from the stems and place them into a bowl.

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2. Peel the Ginger: Take your fresh ginger and carefully peel it using a small knife.

3. Make the Pesto: If you don’t have a large mortar and pestle, it’s best to divide the preparation into two parts. Start by placing the garlic, peeled and de-germed, and the coarse salt into the mortar. Begin grinding with the pestle until they form a paste.

4. Add the Pine Nuts: Gradually add the pine nuts, continuing to crush and blend the mixture. This will help release the natural oils of the pine nuts, giving the pesto its signature smooth texture.

5. Incorporate the Parmigiano: Once the garlic and pine nuts are well ground, add the grated Parmigiano Reggiano DOP. Stir to combine, ensuring everything blends into a creamy, homogeneous texture.

6. Finish the Pesto: Finally, add the fennel leaves and ginger to the mixture, grinding everything together until you achieve a smooth pesto. Add the lemon juice and extra virgin olive oil to bind the flavors and smooth out the texture.

7. Serve: Your wild fennel and ginger pesto is now ready to be served. Use it as a flavorful topping for pasta, roasted vegetables, or even as a spread for bread.

Enjoy your homemade pesto, bursting with aromatic fennel and the spicy kick of fresh ginger, all enhanced by the rich, nutty flavor of pine nuts and Parmigiano Reggiano! This unique pesto will bring an exciting twist to your meal.

Nutritional Information (Approximate per serving):

• Calories: 120 kcal
• Protein: 2g
• Fat: 11g
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 1g