Method

Arrange the figs on a baking sheet lined with parchment paper.  Place in a 200°F oven until the figs lose moisture but are still a little plump, about 2 hours.  Cut away the stems and finely chop the figs.

Add the almonds and anise seed and continue to chop until the mixture turns into a coarse paste.  Store in the refrigerator in a jar with a tight-fitting lid.

Serve as an accompaniment to cheese at the end of a meal.  Or enjoy the pesto on its own, spread on crostini.

Yield: About 1 cup

Reprinted with permission from © Viana La Place, My Italian Garden, published by Broadway Books.  click for book review

more vegetable recipes  

back to article on figs - more recipes

back to basics

pesto article - lots of recipes