This recipe is perfect for lovers of strong, bold flavors: wild fennel pesto with almonds, sun-dried tomatoes, and sultanas.
To prepare it, you just need to follow a few steps!
Ingredients for 4 people- 320 g of Armando linguine
- 2 bunches of 100g fennel
- 20 almonds
- 4 dried tomatoes
- Raisins to taste
- Anchovies in oil to taste
- Extra virgin olive oil to taste
Start by soaking the raisins for about 20 minutes. Then squeeze them well and set them aside.
Meanwhile, wash and dry the fennel and blend it with the almonds, sun-dried tomatoes, and a drizzle of oil. Blend until you reach the desired consistency: I recommend leaving it more grainy, so you can better appreciate the flavors of the ingredients.
Once the pesto is ready, boil the pasta and drain it while it is still al dente.
Season the pasta with the pesto and mix well.
Serve garnished with the anchovy fillets.
P.S. For an even tastier result, also add a sprinkling of muddica atturrata (breadcrumbs toasted in a pan for a few minutes over low heat with a drizzle of oil and a pinch of salt).
Enjoy your meal!
