This wild fennel pesto recipe is inspired by a Lebanese fennel pesto using dates and hazelnuts. It is totally vegan and gluten-free and makes a simple seasonal and wild harvested snack or appetizer. Hazelnuts can be grown locally in Canada and in the Spring wild fennel is freely available for harvest.
If your dates are hard, option to soak them in hot water for a few minutes while preparing the other ingredients. This will help the dates blend easier.
Roughly chop the wild fennel. Add all of the ingredients into a high-speed blender or food processor. Process until the pesto ingredients are well incorporated and a smooth consistency forms.
Store in an air-tight container in the refrigerator for up to 5 days. Make a large batch and freeze in individual containers to enjoy throughout the year.
*if the dates are hard, soak them in hot water for 5 minutes before useAdjust the sweetness: Increase or decrease the dates - try 4 to 6 to startAlternatives to hazelnuts: Try almonds or pistachios in place of hazelnutsFor a smoother texture: Increase the olive oil by 1 tablespoon