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?

In 1997 a team of scientists and economists estimated that the value of services provided to humanity by the living natural environment to be over 33 trillion dollars per year.

Quotes

"I believe that the great Creator has put ores and oil on this earth to give us a breathing spell. As we exhaust them, we must be prepared to fall back on our farms, which is God's true storehouse and can never be exhausted. We can learn to synthesize material for every human need from things that grow."
~George Washington Carver
Google Analytics Alternative