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
- Rub fennel with 1tblsp oil and place cut side down and roast for 30 mins
- Boil potatoes 12minutes in salted water and drain
- blanch green beans boiling water for 2 minute refresh in ice water
- 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
- slice fennel into wedges place on patter
- toss potatoes, beans with pesto