1. Start by boiling the wild fennel
in salted water for around 10
minutes.
2. Drain the fennel and rinse with
cold water.
3. Leave the fennel in a bowl of
water for around 2 hours to soften
it, but this step is optional.
4. In a blender or food processor
blend all the ingredients together
to produce a smooth pesto.
5. Store some jars of this in the
freezer to use later or keep up to a
week in the fridge.
6. Use this as a dip with some bread
or as a sauce for pasta!
12
gozotoday | FRIDAY • 1 MAY 2026
FOOD
200g roasted
hazelnuts
100ml olive oil
80g wild fennel
(if not available,
you may use
fennel bulb
fronds)
Juice of half a
lemon
1/2 tsp sea salt
INGREDIENTS
Wild fennel and
hazelnut pesto
Wild fennel and
hazelnut pesto
METHOD
By Daniel Pisani
