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Fennel Pesto
From Bedford.LocallyGrown
<p>This is a fun recipe that we created by opening the pantry and using what we found. Of course, we didn’t measure anything at the time, but we have tried to approximate the recipe so you can enjoy it too. Be sure to let us know if you find anything in your pantry that makes this pesto even better!</p> <p>Be sure to try it with the leek pancakes or over pasta.</p>Source: Wild Meadows Farm (Entered by Jenifer Perry)
Serves: serves 6
Vegan!
Ingredients
3/4 cup
chopped leeks, onions or shallots
1 1/2 cups
chopped fennel
1/2 cup
pumpkin seeds
1/2 tsp
salt
1/2 tsp
pepper
1/2 tsp
dried lavender
1 cup
cooked green lentils
2 TB
olive oil
Step by Step Instructions
- Add all ingredients except olive oil to food processor and process 15 seconds.
- Remove lid, scrape sides and add 1 TB olive oil. Replace lid and process another 15 seconds. Repeat if necessary.
- Continue processing until you reach the desired texture (add more oil if you would like the consistency to be more like a sauce).
- Enjoy on pasta, Leek Flatbread, crackers or fresh vegetables.