Wild fennel and lemon ‘pesto’
This delicious pesto is made with wild fennel hand picked in Tasmania. It is incredibly tasty, vegan friendly, wild food. I love to simply stir it through some pasta, but it’s great as a dip. It would also be good spread on toast with poached eggs, used to stuff chicken breasts, or in a roast pork sandwich.
Volume: 190 ml
Ingredients: wild fennel, lemon, macadamia nuts, garlic, olive oil, salt.
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Very nice recipe!
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