Fennel Frond Pesto (No-Waste, All Flavor!)
Most people toss the fennel fronds, but they’re fragrant, slightly sweet, and packed with nutrients. This pesto is my favorite way to turn them into something vibrant and delicious. It’s the perfect drizzle for roast veggies, grilled fish, or even to toss with pasta.
Ingredients
- 1 cup fennel fronds roughly chopped (from 1 large fennel bulb)
- ½ cup fresh basil leaves
- ¼ cup toasted walnuts or almonds, or sunflower seeds for nut-free
- 1 clove garlic
- ¼ cup grated Parmesan optional - for vegans, skip or add nutritional yeast
- Juice of ½ lemon
- ⅓ –½ cup olive oil
- Salt & freshly ground pepper to taste
Instructions
- Add fennel fronds, basil, walnuts, garlic, Parmesan (if using), and lemon juice to a blender or food processor.
- Pulse until roughly chopped.
- With the motor running, slowly drizzle in olive oil until smooth and creamy.
- Season with salt and pepper to taste.
Video
Notes
- How to Use It:
- Toss with roasted vegetables or grilled shrimp
- Stir into warm whole-grain pasta or grains
- Drizzle over salads or grain bowls
- Spread on toast or flatbread