Fennel, potato and green beans

April 2021

1 Fennel: fronds reserved

2 medium dutch potatoes

270ml olive oil

250g green beans trimmed

1 bunch basil

1 garlic clove

1/3 toasted pinenuts

30g toasted almonds

200g grated parmesan

  1. Rub fennel with 1tblsp oil and place cut side down and roast for 30 mins
  2. Boil potatoes 12minutes in salted water and drain
  3. blanch  green beans boiling water for 2 minute refresh in ice water
  4. Make pesto:   place 3/4 of reserved fronds basil garlic pinenuts almonds and coarsely grated parmesan in food processor a until well combine gradually add remain 1 cup oil
  5.  slice fennel into wedges  place on patter
  6. toss potatoes, beans with pesto