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Alright, don’t linger, let’s task this fennel and pea soup with a hint of pistachio pesto formula with 9 materials which are surely easy to acquire, and we have to process them at the very least through 7 methods. You should commit a while on this, so the resulting food could be perfect.

Ingredients Fennel and Pea Soup with a hint of Pistachio Pesto:

1. Make ready 2 - small fennels
2. Prepare 100 grams for frozen peas
3. You need for Olive oil
4. Make ready 6 of basil leaves
5. Make ready of Salt
6. Provide of Black pepper
7. Give 150 grams for unshelled pistachio
8. You need 3 tablespoons for grated pecorino cheese
9. Make ready 3 tablespoons - grated parmesan cheese

Fennel and Pea Soup with a hint of Pistachio Pesto making process:

1. Cut the ends of the fennel and Peel the outer hard layers. Cut the inner fennel into small wedges
2. Boil half a kettle and fill a large pot. Once boiling, add the peas. Wait a couple of minutes before adding the fennel. You can also add the outer hard layers of the fennel into the pot while boiling to give more taste.
3. While the pot is boiling, prepare your own pistachio pesto. Add the pistachio, 2 tablespoons of olive oil into a food processor. Process until it is smooth. Then add in the pecorino and parmesan cheese. Process further. If it’s too dry, add an additional tablespoon of olive oil. Lastly, add 3 basil leaves and process.
4. Add more water to the soup if needed. Once the peas and fennel are soft, remove the outer hard fennel layers in the pot if you’ve used these. Use a hand held processor to smoothen the soup.
5. Add a spoonful of pistachio pesto and mix further
6. Serve into two bowls with a drizzle of olive oil, some black pepper and garnish each with 2 basil leaves.
7. Store the remaining pistachio pesto to use with other recipes. You will need to mix it with some water to make it more liquidy before use. There’s enough for a pasta recipe for 4!

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