Basil, Fennel, and Roasted Red Bell Pepper PestoYields about 2 cups
- 2 cups basil leaves, loosely packed
- Â¼ cup virgin olive oil
- 1/8 cup whole toasted almonds
- 1 Â½ 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 purÃ©e 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.