A great way to use the greens from Fennel and Kohlrabi! This pesto is a perfect spread for crostini, pizza or pasta!
Ingredients:
1 small fennel bulb with lots of bushy fronds
2 garlic cloves, minced
2 tablespoons pine nuts or sliced or slivered almonds (I used almonds!)
5-6 leaves from a Kohlrabi bulb
1 Leek, diced
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
Preparation:
Chop off fennel fronds and coarsely chop enough to measure 1 cup (discard the rest of the fronds, save the fennel for later use, and of course eat the fennel bulb itself, it's great to dip into the pesto-- or roast the bulb and include it on the crostini recipe above).
Coarsley chop the kohlrabi leaves. Sautee the leek, kohlrabi and garlic in about 3 tbsp of olive oil for about 5 minutes. After 5 min, add the almonds (or pine nuts) and the chopped fennel fronds to the pan and sautee for 1 more minute.
Put the mixture in a food processor or blender. Add 1/2 teaspoon salt and a generous pinch of pepper to the food processor and process until finely chopped. Add 1-2 tablespoons of oil and cheese continue to process until the mixture looks like pesto. Season with more salt to taste.
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