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    Home » All Recipes

    Author: Donna | Published: May 2, 2017 | Modified: Jun 20, 2018

    Fragrant Fennel Fronds Pesto

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    If you have ever wondered just what to do with those fennel fronds, fennel leaves, fennel tops, or fennel greens once you have used up the bulb, then this lush Fennel Fronds Pesto is for you. Just a handful of ingredients and you have a completely delicious and freezer-friendly pesto to use wherever you would use a normal pesto.

    Fennel Fronds Pesto
    Jump to:
    • Fragrant Fennel Fronds Pesto
    • Storing and Freezing
    • How To Serve
    • More Recipes Using Leftovers and Scraps
    • Recipe

    Fragrant Fennel Fronds Pesto

    Ok we are going to go a little bit off-kilter today with this Fennel Fronds Pesto. But it will be worth it, I promise!

    To be honest, before this year I hadn't done much in the way of cooking with fennel fronds, they were just the pesky end result of some yummy fennel that tended to get tossed in the trash.

    BUT I planted my own fennel for the first time at the end of summer last year, and it has officially taken over half of my vegetable patch....and I get all the 'catholic-guilts' throwing away those fragrant fronds.

    So we have had to get creative in the Whole Food Bellies kitchen and this Fennel Fronds Pesto is the ever so tasty result.

    Fennel Fronds Pesto

    Storing and Freezing

    The fronds aren't as strongly flavored as the stalks or the bulb itself, so you get a hint of that beautiful aniseed flavor without it being too overwhelming.

    Fennel fronds pesto should be stored in an airtight container with a lif in the fridge.

    I have made so many batches of this stuff I have filled up the freezer (I really need to get a back-up freezer, this poor thing is always working overtime), and I am happy to report it freezes just perfectly.

    Fennel Fronds Pesto

    How To Serve

    Pair your fennel fronds pesto with:

    • some freshly cooked pasta;
    • put a swipe on your sandwich;
    • dollop some on some fresh salmon before baking;
    • or use it anywhere you would normally use a pesto;
    • use in this creamy pesto gnocchi recipe.

    We actually put a big dollop on our homemade pizza the other night, and it was just fantastic! FYI it pairs exceptionally well with shrimp!

    More fennel fronds you need to use up? Check out this round-up:

    Fennel Fronds
    Fennel Fronds Pesto

    More Recipes Using Leftovers and Scraps

    And if you have to use up that fennel attached to the fronds then check out these Spicy Fish Tacos with Fennel Slaw from Sidewalk Shoes.

    We are all about not wasting food around here, so be sure to check out these other posts using leftovers and scraps:

    Leftover Risotto Cheesy Rice Balls (Arancini)
    Colcannon Irish Potato Tots
    Quick Kale and Walnut Pesto with Sunflower Seeds

    How will you eat your fennel fronds pesto?

    I love to hear from you, so be sure to leave a comment if you give it a go, or are planning on doing so.

    Happy eating.

    xx

    Recipe

    Fennel Fronds Pesto

    Fragrant Fennel Fronds Pesto

    If you have ever wondered just what to do with those fennel fronds, fennel leaves, fennel tops or fennel greens once you have used up the bulb, then this lush Fennel Fronds Pesto is for you. Just a handful of ingredients and you have a completely delicious and freezer friendly pesto to use wherever you would use a normal pesto.
    4.53 from 184 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Condiment
    Cuisine Anytime
    Servings 10 serves
    Calories 180 kcal

    Ingredients
      

    • 1 cup toasted walnuts
    • 3 cups loosely packed fennel fronds
    • 1 lemon juiced
    • 1 clove garlic
    • 1 teaspoon sea salt
    • ½ cup olive oil (plus extra)
    Prevent your screen from going dark

    Instructions
     

    • Toast the walnuts over medium heat for about 3-5 minutes, or until they start to turn a nice golden brown color. Set aside to cool.
    • Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. Add in half of the olive oil and pulse or blend until incorporated. Continue blending while slowly pouring in the rest of the olive oil and desired consistency is reached (you may need to add in a little more olive oil or water 1 teaspoon at a time if you prefer it thinner)
    • Store in an airtight container in the fridge or freeze for later use

    Notes

    This freezes really well. Just pop it in a small airtight container (I use mini mason jars for perfect portioning) and pop in the freezer until ready to use. Let thaw overnight in the fridge. 

    Nutrition

    Calories: 180kcalCarbohydrates: 3gProtein: 2gFat: 18gSaturated Fat: 2gPotassium: 159mgFiber: 1gVitamin A: 35IUVitamin C: 3.7mgCalcium: 24mgIron: 0.6mg
    Tried this recipe?Leave a comment HERE and let us know how it was!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    « Chocolate Chai Yogurt Breakfast Parfait Recipe
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    Reader Interactions

    Comments

    1. Tracey says

      July 26, 2018 at 6:56 pm

      Hi, I am so excited to try this! What do you think is the best way to eat this at a picnic?

      Reply
    2. Tracey says

      July 26, 2018 at 6:54 pm

      Can I use this on a pasta salad to bring to a picnic?

      Reply
      • Donna1 says

        July 26, 2018 at 10:23 pm

        Yes! Just mix it through some pasta and you are good to go! Would work great to elevate some pasta salad to another level for a picnic as well 🙂

        Reply
    3. Ellen says

      June 30, 2018 at 9:52 am

      This is great! I admittedly eyeballed everything and used up whatever I had, so we'll call it an adaptation. I used pecans and fennel stems instead. Refreshing and delicious on bread. Mine turned out a little less rich than traditional pesto, so I may throw a little parmesan on top. Thank you, thank you!

      Reply
      • Donna1 says

        July 01, 2018 at 11:45 am

        I am so glad you love it Ellen, I love the subtle flavor of the leaves and stems! A little parmesan would definitely give it a little bit more of a kick 🙂

        Reply
    4. Ria says

      May 22, 2018 at 8:17 pm

      This is lovely! I was looking for a recipe to use up leftover fennel fronds, and this was everything I'd hoped for and more. I took a risk and threw the stems in as well as the fronds because I didn't have any other use for them, and the final product was gorgeous-- maybe a little more pungent/sharp than it would have been without the stalks, but wonderful nonetheless. I used the fronds and stems of three fennel bulbs to make a double batch, and followed the recipe almost exactly (the only big change I made was to add a bit of parmesan cheese). The flavor was great, and I think if I had omitted the cheese and garlic it might have made a wonderful fresh accompaniment to a fruit salad of ripe, sweet summer fruits. Thanks so much for sharing this recipe!

      Reply
      • Donna1 says

        May 23, 2018 at 8:30 pm

        Oh this makes me so happy to hear Ria, thank you so much for sharing 🙂 I love the idea of making it an accompaniment to summer fruits (sans garlic). My peach tree is starting to ripen and I am keen to try it out now!

        Reply
    5. MaryJo says

      October 30, 2017 at 3:41 pm

      This sounds wonderful, but when do you add in the walnuts? The directions don't say. Definitely going to make this because we have leftover fennel fronds from another recipe.

      Reply
      • Donna1 says

        October 31, 2017 at 1:27 pm

        Oh my gosh how did I miss that? Thanks for asking, I have updated the recipe to show that the walnuts just go in with everything else. Cheers

        Reply
    6. Irina says

      August 16, 2017 at 1:03 pm

      I just made this recipe. I had to tweak it significantly to use what I had in my house. I used toasted sesame seeds in place of the walnuts and seasoned rice vinegar in place of the lemon. I did add about a quarter cup of additional water also. It is very good even though I couldn't make the recipe exactly how it was detailed.

      Reply
      • Donna1 says

        August 16, 2017 at 3:51 pm

        Oh wow, I love your variations!! I don't think I would have even thought to use sesame seeds instead of walnuts, but I bet they give a great flavor twist 🙂 Thanks so much for letting us know how it turned out. It's a pretty versatile recipe!

        Reply
    7. Gail says

      July 16, 2017 at 4:19 pm

      So good! To think I've been throwing the fronds away (after an ill fated drying experiment)! I hope my CSA has more fennel.

      Reply
      • Donna1 says

        July 16, 2017 at 4:52 pm

        Oh I am so glad you enjoyed it!! I am down to my last bunch in the garden, so will be making a big batch to freeze for later in the year 🙂

        Reply
    8. Alison Manley says

      July 08, 2017 at 8:12 am

      Hello! How long does this keep? Store in the fridge or cupboard?
      Thanks! Excited to try it out!

      Reply
      • Donna1 says

        July 10, 2017 at 8:38 am

        Hey, store in the fridge and it should last about a week. It can all be frozen and then just defrosted when you want to use it. Enjoy 🙂

        Reply
    9. Ali Hanson says

      July 07, 2017 at 9:33 pm

      I love pesto and I like fennel, since the fronds aren't quite such a strong flavor I think I could really like this. It sounds like it could be good on a bruschetta toast with some shrimp. Thanks for sharing.

      Reply
      • Donna1 says

        July 16, 2017 at 7:35 am

        Ooh yum, that sounds like a great option!!

        Reply
    10. andrea says

      July 05, 2017 at 4:47 pm

      love the idea of using fennel fronds in here. i am such a pesto freak and this one is a keeper. gonna have to make this next time i bring fennel to the house! thanks for sharing 🙂

      Reply
      • Donna1 says

        July 06, 2017 at 1:39 pm

        It is SO SO good!! I am a huge pesto freak as well, and this has become a permanent member of the rotation 🙂

        Reply
    11. Nicole Shillings says

      June 25, 2017 at 5:11 pm

      What a fantastic idea! I love fennel and never thought to make pesto with it. I bet the walnuts pair up nicely with it.

      Reply
      • Donna1 says

        June 27, 2017 at 8:50 pm

        Neither did I until recently, but it is so good we have become totally hooked!

        Reply
    12. Daniela says

      June 23, 2017 at 5:02 pm

      This is such a great idea! I always go crazy trying to figure out what to do with the fronds. Now that you are growing it in your garden, you should also use them to make ice cream. Steeping them in a milk for a couple of minutes usually imparts a subtle hint of fennel to your ice cream base. Add some orange peel, and you have yourself some delicious orange fennel ice cream.

      Reply
      • Donna1 says

        July 16, 2017 at 7:39 am

        Ooh yum, that sounds delicious! I have to admit I would NEVER have thought to put fennel in ice cream, but now I must try it!!

        Reply
      • Eva says

        May 30, 2020 at 7:35 am

        Oooohhhhhh.... This sounds delicious! I LOVE all things fennel, anise, licorice...
        I will have to try this!
        Thank you for the inspiration!

        Reply
    13. AmandaNZ says

      June 15, 2017 at 12:55 am

      This is the first blog comment I have ever written! Hope you can feel the gratitude!

      I came upon your website after googling fennel pesto. And was very excited to have found your recipe.

      After roasting one of my home grown fennel, I had a frond "flower arrangement" in a jar on my kitchen bench all day... And I just couldn't throw it out. I had lemons on a tree and garlic in the laundry room ready to replant today (I'm in New Zealand). My neighbour gave me a ton of walnuts, that I had faithfully shelled by the fire. My husband had just picked up some local olive oil, sour cream and smoked salmon at the store.

      Your recipe just made it all come together! I am stunned by how good it all was on toast. And very easy. I didn't even toast my walnuts as they were super fresh and tasty

      Reply
      • Donna1 says

        June 15, 2017 at 1:09 pm

        Oh this is such a nice comment Amanda, I can just imagine you sitting in front of the fire shelling walnuts (and I am so jealous you have a friend to give you fresh walnuts at that!!) 🙂 I am so glad you loved the pesto, it has been such a huge hit in our house! Thanks so much for taking the time to come back and leave a comment, I really appreciate it!!

        Reply
    14. Christine says

      May 15, 2017 at 3:15 am

      Super creative - I am absolutely saving this recipe for the next time I use fennel!

      Reply
      • Donna1 says

        May 21, 2017 at 1:10 pm

        Hope you love it as much as we do!

        Reply
    15. Erin says

      May 14, 2017 at 3:56 pm

      I have a slight pesto obsession, now I have a new one to love too.

      Reply
      • Donna1 says

        May 21, 2017 at 1:10 pm

        Oh pesto is the best isn't it 🙂 So versatile!

        Reply
    16. Kathy @ Beyond the Chicken Coop says

      May 09, 2017 at 5:06 am

      This sounds delicious. I love that you have grown you own and are using every bit of the plant!

      Reply
      • Donna1 says

        May 11, 2017 at 8:16 pm

        Thanks Kathy!! We try 🙂 I am trying to grow more and more every year, it's a bit of a learning curve, but worth it!

        Reply
    17. Sean@Diversivore says

      May 08, 2017 at 11:17 am

      This is AWESOME. I had some fennel in the garden last year and I let it get a little too far gone. I wish I'd thought of this! The walnuts are an awesome idea too - I feel like they're a perfect accompaniment to the green, slightly anise-y flavour of the fronds. Fantastic recipe, and wonderful to see such inventive root-to-shoot cooking!

      Reply
      • Donna1 says

        May 08, 2017 at 1:50 pm

        Haha I love it 'root-to-shoot' 🙂 The walnuts and anise-y flavor are an amazing pairing - so delicate and delicious! It always seems like such a shame to throw out all those greens doesn't it!

        Reply
    18. Michele says

      May 08, 2017 at 6:53 am

      how timely as I have a bunch of fennel for a soup in my fridge and I would have thrown them away without a thought. I love pesto and I can't wait to give it a whirl. I have a girls get together this weekend and I am going to serve some of the pesto as a spread over some fresh bread.... thanks for the idea!

      Reply
      • Donna1 says

        May 08, 2017 at 1:51 pm

        Perfect timing 🙂 Enjoy the girls weekend!! Mmmm fresh crusty bread and pesto...delicious!!

        Reply
    19. Amanda says

      May 08, 2017 at 6:21 am

      What a creative way to use fennel fronds! I absolutely love how delicately flavored and textured they are. This pesto must have such a lovely flavor. I love the idea of a dollop on homemade pizza! How delicious that must be!

      Reply
      • Donna1 says

        May 08, 2017 at 1:52 pm

        It is definitely worth trying 🙂 Even the kids loved it on the pizza - because...pizza!

        Reply
    20. Sarah @ Champagne Tastes says

      May 07, 2017 at 4:24 pm

      I love this! I try really hard to use every part of the plant, and I'm not always sure which veggie-tops would be good to eat. This sounds delicious! (Your garden must be doing amazing if the fennel is already taking over!!!)

      Reply
      • Donna1 says

        May 08, 2017 at 1:54 pm

        My garden is absolutely crazy!!! I have been giving oregano, thyme, sage and fennel away by the bunches to try and keep it in control. Funnily enough, I planted the fennel last spring and it never came through, then all of a sudden this year it just exploded which was a lovely surprise. I am totally the same - I have had some terrible failures using those greens I don't want to throw away, but this one is definitely a keeper 🙂

        Reply
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