Fennel frond pistou
makes
2 cups (460g)
"I keep a jar of this fennel frond pistou on hand always…it’s so useful to spread quickly onto a sandwich, stir through pasta or dollop into an omelette, but it is delicious spread on a slice of fennel & spelt bread that has first been generously spread with a slather of cow’s curd, chevre or labneh!" - Micky Robertson. This recipe is by Micky Robertson.
Ingredients (4)
- 300g roughly chopped fresh fennel fronds
- 3 small garlic cloves
- 1/4 cup (60ml) extra virgin olive oil
- 1/3 cup (80ml) lemon juice
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Roughly chop the fennel fronds (including stalks) and place in a food processor.
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2.Crush the garlic using the blade of a heavy knife and add to the processor with some salt flakes and freshly ground black pepper and the oil. Pulse until roughly chopped, then add the lemon juice and pulse a few times to combine (the consistency should be more wet than dry – not runny, but thick and luscious). Store in the fridge for up to 1 week.
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