Summary

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

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Instructions

1. Simmer the fennel with the vegetable stock in a saucepan for about 10 minutes, then remove and cut into small pieces.
2. Now put all the ingredients with the fennel in a chopper and chop them until the desired consistency is achieved.
3. 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.
4. This rather creamy pesto can be wonderfully coated with roulades or small schnitzel rolls.
5. Also very tasty as an addition to the egg salad dressing.
6. Likewise for the party platter: just put a dollop on hard-boiled eggs and a little bit of salmon on top.
7. 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.