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.

Did you know?

When Columbus first arrived in the Americas, there were close to 300 varieties of corn being grown on the continent. Today, only 16 varieties of corn account for over 70% of the corn being grown in the United States. With the advent of genetically engineered corn, we are in danger of losing all genetic diversity, leaving the nations corn crop open to widespread destruction by a single fungus or disease.

Quotes

"To laugh often and much;
to win the respect of intelligent people
and the affection of children;
to earn appreciation of honest critics
and endure the betrayal of false friends;
to appreciate beauty;
to find the best in others;
to leave the world a bit better;
to know even one life has breathed easier
because you have lived;
this is to have succeeded."
~Ralph Waldo Emerson
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