December 8, 2014

Parsley Fennel Pesto

Recipe: Eric Vellend

Pair this recipe with Maple-Glazed Fresh Ham.


  •  2 tsp whole fennel seed
  • 1 clove garlic minced
  • 1 cup chopped flat-leaf parsley
  • 1⁄2 cup extra-virgin olive oil
  • 2 tbsp fresh-squeezed lemon juice
  • Salt and pepper to taste


Yield: Makes 1 Cup

  1. In spice grinder, grind 2 tsp whole fennel seed. Place in bowl with 1 clove garlic minced, 1 cup chopped flat-leaf parsley and 1⁄2 cup extra-virgin olive oil. Season with salt and pepper to taste.
  2. Mix. Transfer to airtight container. Refrigerate up to 3 days. When ready to serve, bring to room temperature and stir in 2 tbsp fresh-squeezed lemon juice.

Michael Graydon, Nikole Herriott


House & Home November 2014