Fennel, Lemon and Pine Nut Pesto | Christopher Kimball’s Milk Street

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Milk Street Recipe
Milk Street Community

Fennel, Lemon and Pine Nut Pesto

Appears in July-August 2021

Fennel, Lemon and Pine Nut Pesto

Milk Street Facebook Community member Jennifer Heftler of Los Angeles, blends fresh fennel, zesty lemon and buttery pine nuts into pesto. She uses the tender parts of the stalks that she trims off a large fennel bulb, but you could also use the bulb itself. If your fennel bulb has fronds attached, add them, too. If not, or if there are only a few fronds, supplement with fresh tarragon or basil. To keep the flavors clean and bright, Heftler skips the cheese. Mix the pesto into a pound of cooked pasta along with some reserved pasta cooking water to help the sauce cling to the noodles, then drizzle with additional olive oil. Or spoon it onto fish or pork.

Tip

Don’t forget to remove the core from the fennel before chopping. It’s usually tough and fibrous, and therefore a good idea to trim it away.

Ingredients

  • 1

    small fennel bulb, cut lengthwise into quarters, cored and roughly chopped (about 1 cup)

  • ¼

    cup lightly packed fennel fronds, fresh tarragon, fresh basil or a combination

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