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
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.
Did you know?
The average food item travels 1550-2480 miles (2500-4000 KM) in the U.S.-The WorldWatch Institute, "Home Grown," 2002
Quotes
"The care of the Earth is our most ancient and most worthy, and after all our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope."~Wendell Berry

