Submitted by: Christine Lesiak
Prep Time: 15 Minutes
Cook Time: 0 Seconds
Servings: 2
The intensity of all these flavors combined is impossible to explain. I love this pesto on crunchy rye crackers! I can also see it as a dip or a spread for raw veggies.
2 c. fennel, bulb, fresh, organic
2 oz. walnuts
2 garlic
1/2 lemon
2 tsp. extra virgin olive oil
2 tbsp. coconut oil
sea salt & black pepper to taste
Place the fennel, walnuts and garlic in a food processor till finely chopped. Add the lemon zest and juice, the coconut oil and olive oil and process or stir till they are all combined. Add the salt and pepper to taste.
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