Wild fennel and lemon balm pesto

  A few steps from Florence, in the park of the beautiful Villa Bellosguardo, foraging is very easy ..!

We can go around and always have a chance to find something to take home ...

It can be a nice porcino mushroom, a bunch of oregano or, as it happened a few weeks ago ... wild fennel and lemon balm ...
 I took a beautiful deck of each and my intention was to use them separately.

The idea was born at home, why not combine both herbs? Yes but for what?

I needed to make pesto for the kids, and they like wild fennel too .... 

 

Yes!!  Fennel and lemon balm pesto with almonds and garlic. 

It will work! And it worked!

 

So... this has no measuring: get what you find, clean and wash the tender leaves. 

Dry them in a cotton cloth, add a handful of almonds, a pinch of salt (it depends on the amounts of leaves), a clove or more of garlic, extra virgin olive oil (enough to get a creamy mix) and if you wish a grind of black pepper.

Put all the ingredients in a blender and mix well. Taste and add the ingredients to your taste.