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