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Pesto di finocchio selvatico
un mazzetto di finocchietto, fatto sbollentare per 3 minuti in acqua bollente, poi messo in acqua e ghiaccio, 50 ml di olio EVO, 50 g di pinoli, poca cipolla fresca tritata, 1 spicchio di aglio, sale, pepe, 2 cucchiai di pecorino grattugiato.
Frullare tutto fino ad ottenere una crema che conserverete in un barattolo, in frigo e coperto di olio.
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