Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, fennel and pea soup with a hint of pistachio pesto. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
See great recipes for Fennel and Pea Soup with a hint of Pistachio Pesto too! So we came up with the soup idea below with what we had in the cubboard! We made more pistachio pesto than what we needed for this recipe with the ingredients described below.
Fennel and Pea Soup with a hint of Pistachio Pesto is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Fennel and Pea Soup with a hint of Pistachio Pesto is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have fennel and pea soup with a hint of pistachio pesto using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Fennel and Pea Soup with a hint of Pistachio Pesto:
- Prepare 2 small fennels
- Make ready 100 grams frozen peas
- Prepare Olive oil
- Prepare 6 basil leaves
- Get Salt
- Make ready Black pepper
- Take 150 grams unshelled pistachio
- Prepare 3 tablespoons grated pecorino cheese
- Take 3 tablespoons grated parmesan cheese
Classic pesto is a traditional blend of fresh basil leaves, pine nuts, garlic, Parmesan cheese, salt and pepper and olive oil. For this recipe, I add in spinach and use pistachios instead of pine nuts. Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. Add in half of the olive oil and pulse or blend until incorporated.
Instructions to make Fennel and Pea Soup with a hint of Pistachio Pesto:
- Cut the ends of the fennel and Peel the outer hard layers. Cut the inner fennel into small wedges
- Boil half a kettle and fill a large pot. Once boiling, add the peas. Wait a couple of minutes before adding the fennel. You can also add the outer hard layers of the fennel into the pot while boiling to give more taste.
- While the pot is boiling, prepare your own pistachio pesto. Add the pistachio, 2 tablespoons of olive oil into a food processor. Process until it is smooth. Then add in the pecorino and parmesan cheese. Process further. If it’s too dry, add an additional tablespoon of olive oil. Lastly, add 3 basil leaves and process.
- Add more water to the soup if needed. Once the peas and fennel are soft, remove the outer hard fennel layers in the pot if you’ve used these. Use a hand held processor to smoothen the soup.
- Add a spoonful of pistachio pesto and mix further
- Serve into two bowls with a drizzle of olive oil, some black pepper and garnish each with 2 basil leaves.
- Store the remaining pistachio pesto to use with other recipes. You will need to mix it with some water to make it more liquidy before use. There’s enough for a pasta recipe for 4!
This simple basil pistachio pesto recipe is easy to make in the blender or food processor, and loaded up with the best fresh flavors. Which means it's officially time to make a million batches of fresh pesto, and toss it, scoop it, drizzle it, stir it into All The Things. ♡ ♡ ♡ But hey, instead of adding traditional pine … fennel, brussels sprout and pesto soup. dinner. fennel, cumin and coriander lamb skewers. dinner.. freekeh and pistachio tabouli with blistered cherry tomatoes. dinner. french onion soup. dinner. . pea and spinach soup. dinner. kale, pumpkin and sage quinoa pasta. dinner. kale, spinach and tofu soup. Process on high and drizzle in the olive oil until it becomes a pesto paste. You might need more or less olive oil. Toss cooked pasta and fresh pea and pistachio pesto together using some of the reserved pasta water to thin the pesto as needed.
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