Fennel Pea Pesto with Green Garlic Mason Jar Salad
A vibrant, easy, make ahead lunch feature fresh fennel, peas and green garlic pesto and seasonal vegetables.
Equipment
- Blender
Ingredients
Fennel, Pea, Green Garlic Pesto
- 3/4 cup frozen peas (thawed)
- 2 stalks green garlic chopped
- 2 cloves garlic peeled
- 1 bunch fresh fennel fronds
- 1/3 cup nutritional yeast
- 2 lemons juiced
- salt and pepper to taste
- water to thin if desired
Mason Jar Salad Ingredients (yields 1 Salad)
- 1/2 bulb fennel roasted or raw
- 1 stalk green garlic diced
- 1/2 cup carrot spirals*
- 4 stalks asparagus (blanched or roasted) chopped
- 1 watermelon radish thinly sliced
- Arugula or lettuce of choice
Instructions
Fennel, Pea, Green Garlic Pesto
- Add all ingredients for the pesto into a blender. Process until smooth.
- Thin pesto with water to reach desired consistency.
Mason Jar Salad (yields 1 salad)
- Prepare vegetables.*
Assembly
- Pour one serving of pesto at the bottom of the jar. Add watermelon radish, fennel bulb, asparagus, carrots, green garlic, extra fennel fronds, lettuce of choice. Seal the jar and simply stir to combine before enjoying.
Notes
*I like to blanch my asparagus in boiling water for 1-2 minutes and then cool with ice and cold water before chopping.
*If I do not have time to thinly slice carrots, I use frozen carrot spirals (thawed) for quick assembly.
*This is my favorite combination for a mason jar salad, but feel free to add your favorite vegetables and substitute for items that you have on hand.