Fennel and Ginger Pesto

Name: Fennel and Ginger Pesto
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Wild fennel leaves 1.4 oz; Fresh ginger piece 1; Extra virgin olive oil 3 ½ tbsp; Parmigiano Reggiano PDO cheese 1.1 oz; Pine nuts 1 ¼ tbsp; Garlic clove ½; Coarse salt pinch 1; Lemon juice ½

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Gluten Free
Lactose Free
Vegetarian

Difficulty: Very easy
Prep time: 20 min
Serving: 4
Cost: Very low

PRESENTATION

If you’re looking for a fresh twist on classic Sicilian flavors, fennel and ginger pesto is just the thing to wake up your taste buds. I mean, in Sicily, wild fennel, or finocchietto, is super prized for its bright, anise-like kick. It finds its way into many traditional dishes like pasta con le sarde. And look, this unique pesto combines the herby notes of wild fennel with the zingy warmth of ginger. And seriously, something new yet deeply rooted in age-old traditions. The result is surprisingly delicious, with a sweet and sharp profile that's perfect for tossing with pasta. Try it with bavette, trofie, or pennette rigate. Really, each offers a different experience. For sure, Sicilians would have their favorites, but the joy is in exploring which pasta you think pairs best with this ginger pesto sauce. Some even enjoy a spoonful on grilled fish—a Sicilian pairing with fennel. For those who love experimenting in the kitchen, homemade pesto variations like this are a must-try. You’ll appreciate the wild fennel’s aromatic qualities—a step above the store-bought variety—while the ginger provides a tangy kick that’s noticeable but not overpowering. And here's the deal: it's lighter and more vivid than basil pesto—making it perfect for a lunch that won’t weigh you down. This fennel pesto recipe is a fantastic way to utilize the often-overlooked feathery fennel tops. Have you decided on a pasta shape, or maybe you’d like to try it as a fennel and ginger dip for breadsticks or veggies? There’s plenty of room for creativity, you know, keeping things fun and exciting. This dish encourages curiosity about what else can be achieved with classic herbs, and it’s always interesting to hear what others choose to pair it with. Dive in, put your own spin on it, and share your favorite combinations! Really, it’s all about enjoying the process.

How to prepare Fennel and Ginger Pesto

To prepare the fennel and ginger pesto, start by cleaning the fennel. If you notice any rotten or yellowed leaves, remove them; if you see any soil, just remove it with a damp cloth. Then detach the leaves from the stems and collect them in a bowl 1. Next, move on to the ginger, peel it with a smooth knife 2, and chop it coarsely; this will make it easier to work in the mortar 3.

If you don’t have a very large mortar, divide the preparation and do it in two batches. Add the peeled garlic with the core removed, the coarse salt 4, and the ginger 5. Start crushing everything using the pestle 6.

Gradually add the pine nuts, preferably a little at a time 7, then continue by adding the fennel leaves 8 and then the lemon juice 9.

Finish with the grated Parmesan 10 and the oil 11. Stir for another moment until you obtain a smooth and homogeneous cream. Your fennel and ginger pesto is now ready; you just need to use it 12.

Storage

Store the freshly made fennel and ginger pesto in the refrigerator in an airtight container for 2-3 days, making sure to cover the sauce with a layer of oil. It is possible to freeze the pesto in small jars and then defrost it in the refrigerator or at room temperature.

Tip

We used a mortar to make the fennel and ginger pesto, but you can also use a blender: just remember to pulse the blades repeatedly, so they don't heat up and darken the leaves.

Remember that the flavor of this pesto is particularly spicy: reduce the amount of lemon by perhaps substituting with cold water or oil, and eliminate the garlic if it's not to your liking. Finally, you can also reduce the amount of ginger if it's too strong for you.

For the translation of some texts, artificial intelligence tools may have been used.

Fennel and Ginger Pesto

PRESENTATION

How to prepare Fennel and Ginger Pesto

Storage

Tip

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