Tuesday, March 9, 2010

Spinach and Fennel Pesto

To see the original post, including photos and links, visit http://donutarmy.blogspot.com/.

This delicious little number provides a lovely variant on your standard basil pesto - a bit of a kick to it, and just an overall interesting flavor that will surprise and please anyone presented with this pesto dish. I did not find the fennel flavor to be very present, so might recommend increasing the quantity of fennel to balance the dish better. But, all in all, it was a pleasant combination, and, a good way to use up some extra spinach in the fridge.

Caution - as with any any uncooked food, remember your dates. Do not use spinach that's on its last legs, and then hold the pesto in the fridge for another week. This is an uncooked sauce, and so it is only as good as the individual ingredients would have been on their own.

Spinach and Fennel Pesto
Vegetarian Times

2 c spinach
3/4 c olive oil
2/3 bulb fennel, white part only
1 T oregano, dried
1/2 tsp rosemary, dried
1/2 tsp white pepper
3-4 cloves garlic

Combine all ingredients in food processor.














Top warm pesto with sauce.

 

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