Fennel and paprika grissini with parsley and almond pesto

Babiche Martens

With fresh herbs, pesto is one of the easiest things to make. My basil is not quite prolific yet but there is plenty of parsley. Add almonds for a change from the traditional pine nuts. Just a couple of other ingredients all whizzed together and it's made in a matter of minutes. Grissini are also easy to make and go well with a gift like pesto. I've used two of my favourite flavours, fennel and smoked paprika, but you could also use herbs, cheese, olives or sundried tomatoes.

Pesto

2 cups	Parsley, tightly packed (Main)
2 cloves	Garlic, crushed
1	Lemon, zest and juice
1 cup	Toasted almonds
1 cup	Grated parmesan cheese
1 cup	Olive oil

Grissini

½ cup	Milk, tepid
1 tsp	Sugar
1 ½ tsp	Active dried yeast
2 Tbsp	Olive oil
1 tsp	Salt
1 ½ cups	Plain flour
½ tsp	Fennel seeds, crushed
½ tsp	Smoked paprika
½ cup	Grated parmesan cheese

Directions

Pesto

1. Into a food processor place parsley and garlic. Blitz until parsley is chopped well.
2. Add lemon, almonds, parmesan and oil. Blend until very well combined. Season with salt and pepper.
3. Pour into containers and seal.

Grissini

1. Place milk into a bowl. Mix sugar and yeast then sprinkle over the milk. Stand for 15 minutes until frothy. Add oil.
2. In a large bowl combine salt, flour, fennel and paprika. Pour yeast mix into middle of flour and stir until dough is formed. Add parmesan and knead until combined. Place into a greased bowl, cover with cling film and leave in a warm place for 40 minutes to rise.
3. Preheat oven to 170C.
4. Lightly flour bench and knead dough for 2 minutes. Then roll dough into a rectangle approximately 15 x 20cm. Cut strips ½cm wide. Place on to a baking tray lined with baking paper, about 4cm apart. Cover and place in a warm place again for 20 minutes until risen.
5. Place in oven and bake for 10 minutes, then turn over and bake for a further 5 minutes. Cool on a rack. Store in an airtight container.