Ingredients vegetarian 6 servings

• 1 head of fennel (including the leaves)
• Toasted seasme seeds
• Cashew nuts
• Salt
• Lemon Juice (for taste) 
• Coriander
• Roasted/Raw garlic
• Oil (important in created an emmulsion that will help blend the pesto)

Directions

1. Wash the fennel and coriander
2. Cut off the fennel leaves and coarsly cut
3. Coarsly cut the coriander
4. Lightly roast some garlic (to help cut the sharp taste in the pesto and add new layers of flavors) in a dry pan along with raw seasme seeds
5. In a blender add the: fennel leaves, coriander, garlic (raw and roasted), seasme seeds, cashews, oil, lemon juice and salt (to taste)
6. Begin blending the ingredients until a smooth paste is formed. Add oil throughout blending process to create a thinner emmulsion.
7. Serve with pasta, salad, thinly sliced fennel (white part)
8. ENJOY

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