This wild fennel pesto recipe is inspired by a Sicilian fennel pesto using dates and hazelnuts. Use this fennel as a spread on crackers with goat cheese, on top of baked fish, or on a penne pasta. Wild fennel can be harvested in the spring and fall; try making a big batch of this pesto and freezing it to enjoy throughout the year.
If your dates are hard, option to soak them in hot water for a few minutes while preparing the other ingredients. This will help the dates blend easier.
Roughly chop the wild fennel. Add all of the ingredients into a high-speed blender or food processor. Process until the pesto ingredients are well incorporated and a smooth consistency forms.
Store in an air-tight container in the refrigerator for up to 5 days. Make a large batch and freeze in individual containers to enjoy throughout the year.
Notes
*if the dates are hard, soak them in hot water for 5 minutes before useAdjust the sweetness: Increase or decrease the dates - try 4 to 6 to startAlternatives to hazelnuts: Try almonds or pistachios in place of hazelnutsFor a smoother texture: Increase the olive oil by 1 tablespoonFreezing this pesto: Wild fennel is only in season in the spring and fall. Enjoy this recipe all year round and make this fennel pesto recipe in bulk, freezing in mason jars for future use.