Creamy Mini Fennel Pesto, Makes 2 Small Glasses
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g fennel, mini with reens, pre-cooked, cut into small pieces
- 200 ml vegetable stock
- 1 pepper (s), green, pitted, chopped into small pieces
- 2 cloves garlic, peeled and finely chopped
- 25 g hazelnuts, sliced
- 25 g sunflower seeds
- 25 g mano (s), dried, cut into small pieces
- 1 bag tea, (fennel tea), put the contents in a mortar and grate
- 3 tablespoon olive oil, possibly more
- 1 pinch (s) salt, possibly more
Print Recipe
Pin Recipe Instructions
- Simmer the fennel with the vegetable stock in a saucepan for about 10 minutes, then remove and cut into small pieces.
- Now put all the ingredients with the fennel in a chopper and chop them until the desired consistency is achieved.
- Mix everything well and pour into small glasses. Possibly put a teaspoon of oil on the top layer in the glass (for better durability). Can be kept in the refrigerator for several months.
- This rather creamy pesto can be wonderfully coated with roulades or small schnitzel rolls.
- Also very tasty as an addition to the egg salad dressing.
- Likewise for the party platter: just put a dollop on hard-boiled eggs and a little bit of salmon on top.
- Or for pasta: add a good pinch of butter to the freshly cooked pasta, then add 2 teaspoons of pesto and stir well - also very attractive.
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