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.
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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.
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.
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:
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:
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
Fragrant Fennel Fronds Pesto
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)
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
Nutrition
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.
Tracey says
Hi, I am so excited to try this! What do you think is the best way to eat this at a picnic?
Tracey says
Can I use this on a pasta salad to bring to a picnic?
Donna1 says
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 🙂
Ellen says
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!
Donna1 says
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 🙂
Ria says
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!
Donna1 says
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!
MaryJo says
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.
Donna1 says
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
Irina says
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.
Donna1 says
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!
Gail says
So good! To think I've been throwing the fronds away (after an ill fated drying experiment)! I hope my CSA has more fennel.
Donna1 says
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 🙂
Alison Manley says
Hello! How long does this keep? Store in the fridge or cupboard?
Thanks! Excited to try it out!
Donna1 says
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 🙂
Ali Hanson says
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.
Donna1 says
Ooh yum, that sounds like a great option!!
andrea says
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 🙂
Donna1 says
It is SO SO good!! I am a huge pesto freak as well, and this has become a permanent member of the rotation 🙂
Nicole Shillings says
What a fantastic idea! I love fennel and never thought to make pesto with it. I bet the walnuts pair up nicely with it.
Donna1 says
Neither did I until recently, but it is so good we have become totally hooked!
Daniela says
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.
Donna1 says
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!!
Eva says
Oooohhhhhh.... This sounds delicious! I LOVE all things fennel, anise, licorice...
I will have to try this!
Thank you for the inspiration!
AmandaNZ says
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
Donna1 says
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!!
Christine says
Super creative - I am absolutely saving this recipe for the next time I use fennel!
Donna1 says
Hope you love it as much as we do!
Erin says
I have a slight pesto obsession, now I have a new one to love too.
Donna1 says
Oh pesto is the best isn't it 🙂 So versatile!
Kathy @ Beyond the Chicken Coop says
This sounds delicious. I love that you have grown you own and are using every bit of the plant!
Donna1 says
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!
Sean@Diversivore says
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!
Donna1 says
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!
Michele says
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!
Donna1 says
Perfect timing 🙂 Enjoy the girls weekend!! Mmmm fresh crusty bread and pesto...delicious!!
Amanda says
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!
Donna1 says
It is definitely worth trying 🙂 Even the kids loved it on the pizza - because...pizza!
Sarah @ Champagne Tastes says
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!!!)
Donna1 says
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 🙂