Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

FENNEL & RADISH PISTOU
Another great way to use the whole plant. 

Leaves of 1 bunch radishes
Stalks and fronds of one fennel bulb
2-3 cloves garlic
¼-1/2 C. extra virgin olive oil
handful of almonds or walnuts
sea salt and pepper to taste
juice from ½ lemon

Combine all ingredients in a food processor and process to paste. Salt and pepper to taste, and add more lemon juice if desired. Serve on pizza, with Lettuce Gazpacho, in frittata, pasta, or as a dip.

All content copyright 2015 Meredith Leigh | Background image by Cindy Kunst.