Pierogi with Basil-Walnut Pesto and Shaved Fennel

washingtonpost.com

ArkansasCook

subheading: For the pierogi:

2 tablespoons extra-virgin olive oil, plus more for greasing

Two (13- to 16-ounce) packages fresh or frozen pierogi (no need to defrost), such as Holy Perogy or Poppy’s brands

1 large head fennel (12 ounces), trimmed and very thinly sliced (reserve the fronds for serving)

12 ounces small tomatoes, such as cherry or grape, halved or quartered, if large

Fine salt

Freshly ground black pepper (optional)

1 handful fresh basil leaves, for serving

1 lemon, halved, for serving

subheading: For the basil-walnut pesto:

1 cup (1 ounce) fresh basil leaves

¼ cup (1 ounce) raw or toasted walnuts

2 cloves garlic, roughly chopped

½ teaspoon fine salt, plus more to taste

½ cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon water, plus more as needed

¼ cup nutritional yeast

Directions at washingtonpost.com

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