Pumpkin Seed and Fennel Pesto on Rice Noodles

Ingredients

1 head of fennel, thinly sliced and fronds removed 

½ tsp sea salt 

1-2 tbsp olive oil  

Squeeze of Lemon 

Instructions

Sautée fennel in olive oil with sea salt until it starts to get brown and caramelized. This will take about 7 minutes. You can use a little water to help sauté if needed. Squeeze lemon juice on the fennel to deglaze the pan, and finish the fennel. 

Set aside. 

Pesto Ingredients

½ cup pumpkin seeds

½ cup fennel fronds (approx) 

½ cup basil leaves

2 tbsp white miso

2 tbsp nutritional yeast

¼ cup lemon juice

¼ olive oil 

½ tsp sea salt 

Instructions

Pulse all ingredients except olive oil and sea salt in a food processor. You want everything to be well combined, but still chunky. Add olive oil, and pulse to thoroughly mix. You want to wait to add the olive oil so that the pesto doesn’t become too sticky and over-processed. Salt to taste. 

Pasta

1 package of your favorite gluten-free linguine noodles. 

Garnish

Fennel fronds

Black pepper 

Assembly

Toss cooked noodles with pesto, and cooked fennel. Garnish with fennel fronds and black pepper. Serve immediately.

Serves 4