Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a food processor, pulse 1/2 cup of the walnuts with the basil and garlic until finely chopped. Add the oil, mayonnaise and lemon juice and process until smooth. Season with salt and pepper.

Step 2    

Coarsely chop the remaining 1/4 cup of walnuts. In a large bowl, toss the fennel with the cabbage, bresaola, chopped walnuts and pesto. Transfer to plates and serve.

Suggested Pairing

Vibrant Rioja red.

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