Basil, Fennel, and Roasted Red Bell Pepper Pesto

Yields about 2 cups

• 2 cups basil leaves, loosely packed
• ¼ cup virgin olive oil
• 1/8 cup whole toasted almonds
• 1 ½ cups fresh spinach leaves, loosely packed
• 3 cloves garlic, minced
• 1 Tablespoons olive oil
• 1 cup fennel root, diced
• 1 medium red bell pepper, roasted, diced
• salt and black pepper

Place the first five ingredients in a food processor and purée. Sauté the fennel root in the tablespoon of olive oil until slightly golden. Cool and add to the processor. Purée again.

Transfer purée to a bowl and stir in the red bell pepper. Add salt and pepper to taste.

This is savory treat when spread on focaccia or bruschetta, either by itself or with the addition of creamy goat cheese. Or try it as a quick and satisfying starter when tossed with hot pasta.