Tuesday, May 1, 2012

Paleo Fennel Pesto Dinner



I made the Fennel Pesto last night that I talked about in my post. It was easy and delicious. I served it over red snapper crusted with almond flour and roasted asparagus.


 The pesto has a delicate flavor. I added a bit of lemon juice but followed the recipe as is. I noticed that other recipes for fennel pesto do not use the actually bulb like this one does. I think this one probably has more of that fennel flavor because of that.

Linda

4 comments:

Barb said...

Hi Linda!

Yummy! Do you like the Paleo diet? I know a few people who are on it, but have never talked to them about it much. Let me know how it is working for you!

Hugs,
Barb

Paula said...

Hi sweet Linda, I left you a comment on this post, but I suppose it did not go through. Your dinner looks delicious! The pesto sounds yummy, but I don't like the taste of fennel. Is there anything that could be substituted? Have a lovely day! Paula

Unknown said...

I don't know of anything you could substitute for the fennel, but you can add more basil and pine nuts and less fennel. I posted another pesto made with avocado and kale that was yummy. Look back to last month. There are a lot of different recipes for pesto. The fennel is pretty subtle in this recipe. Linda

Paula said...

Thank you dear Linda! I will take a look at it. It is so nice to visit you again!