This Lebanese Wild Fennel Pesto recipe is not your typical pesto. The addition of dates and hazelnuts makes a delicious spread that pairs nicely with goat cheese and seedy crackers. A variation of this recipe was shared by a friend Heather, and it was passed on to her by a Sicilian friend. This is my favourite way to use this widely available ‘weed’.
Eat your weeds with this simple wild fennel pesto recipe! So many of our invasive weeds are edible including the beloved Blackberry Bush and the familiar Dandelion weed (see Wild Edibles – Dandelions, How To Harvest and Women’s Health). Wild Fennel is a common weed originating from the Mediterranean, and while it resembles dill, it offers a distinct anise, or licorice, aroma and flavour. This Lebanese Wild Fennel Pesto Recipe uses freely available weeds, combined with local Vancouver Island hazelnuts.
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