Sunday – it is weird that I woke up early. This is prep work for my month long 5.00 am wake up challenge. And I am strongly determined to follow through my challenge for really really strong reasons that I will reveal, provided, if I succeed at it. I have 10 different things running in my mind to blog about, but I am trying to hold onto it as I have a month long commitment. Besides, I document things for my own benefit for future me to look back as I progress.
Today’s lunch – Fennel pesto pasta. I had fennel leaves from CSA farm share, not knowing what to do, looked around the web for salad recipes and I could not find any. All of them were using Fennel bulb to make a salad and use tiny bit of fennel leaves to garnish or to add a bit of flavor. I decided to make a pesto by adding few garlic pods, walnuts and olive oil. It turned out to be pretty good.
Pesto Sauce – Ingredients
2 bunches of Fennel leaves including stalks and excluding bulb.
Walnuts – handful
Garlic pods- 4
Other main ingredients
Jalapeno – 1 whole or more, sliced into tiny pieces –
garlic pods – 4-5
Salt – per your taste buds
olive oil – 1-2 tbsp depending on your requirement.
Parsley – to garnish
1. Put all the ingredients under Pasta sauce in a mixer and grind them to have slight texture
2. In a wok, put some olive oil – add jalapeno and garlic, slightly stir them for about a 1/2 a minute.
3. Add any other veggies like broccoli (if you prefer), tomatoes etc (I did not add any) – slightly roast them, then add pasta, then add pesto sauce, add salt and let it cook on a high flame for about a minute.
You can add more oil or water depending on the consistency you prefer. I chose it to be bit dry. Garnish it with parsley- and sprinkle some pepper or Parmesan cheese if you prefer and it’s ready to eat.
Here is the outcome of mine.
If you do plan to try this out – let me know how it turned out. As I mentioned earlier, it is pretty good for my taste buds. You may not like the taste of fennel..so, it entirely depends. I had it with cucumber and tomato as a side. It was delicious for me.
Tips: You can technically make pesto with any veggie you prefer as long as you like the taste, it could be with almonds and cilantro, mint-cilantro-walnut, broccoli-walnut, most common is basil pesto. It could be anything. go ahead and experiment, and let me know if you have tried anything other than traditional and turned out great? I would love to try it out.