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 • 15 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
Earthy, aromatic, and deeply
Mediterranean, this wild fennel and
hazelnut pesto is one of the recipes
from Daniel Pisani's new book, The
Mediterranean Island Kitchen, capturing
island simplicity, seasonal foraging and
the nourishing flavours of traditional
vegetarian cooking
