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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.
    4.52 from 183 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)

    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?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
    Homemade Naturally Sweetened Lemonade Concentrate »
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    Reader Interactions

    Comments

    1. Allyssa says

      March 14, 2022 at 10:55 pm

      Thank you so much for sharing this amazing recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!

      Reply
    2. Cindy says

      February 22, 2022 at 2:26 pm

      I have never really known what to do with the fennel fronds. Really tasty. Thanks!

      Reply
    3. Glenda says

      February 22, 2022 at 2:03 pm

      What a fantastic idea! It worked perfectly. Until now, I had always just used fennel fronds as gatnish or stuck them in my freezer bag of veggie/herb scraps for making soup stock. Thanks for sharing this scrumptious pesto recipe!

      Reply
    4. Vanessa Beresford says

      February 20, 2022 at 11:30 am

      Absolutely fantastic! I’ve been making this every time I get fennel and it’s a big hit in my house!

      My kids love it for breakfast on toast, and it’s delicious with gnocchi!

      Reply
      • Donna says

        February 21, 2022 at 11:04 am

        OOh I love the idea of having it on toast, will have to try that next time!

        Reply
    5. Maran says

      October 24, 2021 at 11:10 pm

      I made this because ALL I got from my fennel this year were the fronds and I didn't want it to go to waste. I made with pine nuts and it was fantastic! Tasted just like pesto and not too much licorice flavor coming through to overpower. I added a little extra garlic too. I avoided any of the woody stem and only added a few stem pieces that were still pliable and tender.

      Reply
      • Donna says

        October 25, 2021 at 3:19 pm

        Love to hear this!! Don't let those fronds go to waste 🙂

        Reply
    6. Bella says

      June 09, 2021 at 1:59 am

      This recipe looks great! How long will it last in an air tight container in the fridge and how long in a freezer?
      I might make a huge batch!

      Reply
      • Donna says

        June 09, 2021 at 11:40 am

        Hi Bella, I usually keep mine in the fridge for up to 5 days, and in the freezer for up to 6 months. Enjoy!

        Reply
    7. Laura says

      April 28, 2021 at 3:41 am

      Just made this with pistachios - so excited to use it in place of red sauce in my baked ziti tonight! The fennel I got in my grocery delivery this week was mostly fronds, and I couldn't justify tossing them. This was so easy in my nurtibullet!

      Reply
      • Donna says

        April 28, 2021 at 11:09 am

        Love when you get all those extra fronds 🙂 It will be amazing with pistachios!

        Reply
        • Mary Jo says

          June 08, 2021 at 4:33 am

          You used pistachios instead of walnuts?

          Reply
    8. Lee says

      April 04, 2021 at 1:21 pm

      Ok so have you done the fennel pesto with parmigiana as one would with basil? And if so what are your thoughts.. better, worse, incomparable, equal on own merit..etc...

      Reply
      • Donna says

        April 07, 2021 at 10:00 am

        Hi Lee, I actually haven't tried this one with parmigiana, no idea why though. I am sure it would work wonderfully with a mild parmigiana!

        Reply
    9. Sandra says

      September 29, 2020 at 5:24 am

      I love fennel. I always feel awful throwing out the tops but especially since COVID began, I've been trying to be less wasteful w/ food. I usually make a fennel apple or pear salad and use the tops in that. But not all of them. When I freeze them I forget they are there and I end up throwing them out. So this recipe was perfect! I didn't have 3 cups of fennel tops - only about 2 - so I threw in a generous handful of watercress. Makes it a little more complex and spicy and brightens the color. So good. Never wasting the tops again!

      Reply
      • Donna says

        October 06, 2020 at 1:39 pm

        That sounds great Sandra, love the addition of the watercress for something a bit different!

        Reply
    10. Judy helgeson says

      August 27, 2020 at 2:14 pm

      What if you don’t like walnuts? Can you substitute pine nuts as they do with other pesto.

      Reply
      • Donna says

        August 28, 2020 at 2:20 pm

        Hi Judy, yes you can sub with any nut or seed depending on preference!

        Reply
      • Char says

        October 22, 2020 at 8:25 am

        I just made it with pine nuts, as I have no walnuts on hand. It's yummy!

        Reply
        • Donna says

          October 22, 2020 at 9:50 am

          Love using pine nuts in my pesto, they have just been so expensive lately and we go through pesto so quickly 🙂

          Reply
    11. Barb says

      April 27, 2020 at 4:29 am

      I only made this in a desperate attempt to not waste the fronds of the bulb I received in my MisFits Market box. I had no intention of liking it. OH WAS I WRONG!! This is amazing. I will no longer say, "ugh" when fennel shows up in my delivery. I made it exact to the recipe, and served over pasta. I froze the leftovers, which re-heated beautifully. this recipe is a keeper for sure!!

      Reply
      • Donna says

        April 27, 2020 at 3:18 pm

        Haha this made me laugh out loud, I appreciate your honesty!! It's so good right?!? I was dubious when I first made it, but like you, didn't want to waste those fronds. We have it all the time now.

        Reply
    12. Alan Shaw says

      April 04, 2020 at 7:27 pm

      This is such an unbelievably simple recipe that tastes fantastic. An instant hit with the family and I have just made it again for the second time. I didn't change anything in the recipe and see no reason to do so. Thanks

      Reply
      • Donna says

        April 06, 2020 at 11:38 am

        Glad you love it as much as we do, it has such a great flavor doesn't it!

        Reply
    13. Catherine says

      December 02, 2019 at 8:28 am

      I’m reading the nutritional information. How large is a serving of the pesto?

      Reply
      • Donna says

        December 04, 2019 at 9:10 am

        Hi Catherine, I haven't measured exactly but it would be around a heaped tablespoon

        Reply
    14. Rita says

      July 08, 2019 at 6:48 am

      Hello! I don’t have a food processor so I tried this in my Vatamix. The problem I’m having is that it is not blending smooth. Any suggestions? The taste is great - it’s just very stringy.

      Reply
      • Donna says

        July 09, 2019 at 10:47 am

        Hmmm I haven't tried this particular pesto in the Vitamix but maybe try adding some more liquid to get it to come together and do that lovely swirl thing. It should get smooth enough doing that.

        Reply
        • Jenifer says

          August 05, 2019 at 4:37 am

          Yum! Took less than 5 minutes to make. I used a little less than 1/2 c. olive oil, I cut my garlic clove into 4 pieces to ensure it got minced and mixed in well, and I used my Ninja blender because I don't own a food processor. My blender has nice tall blades, so it worked perfectly. This is one of the best pestos I have ever had, and since I'm a huge fan of fennel, I'm so glad to have found something so simple to do with the fronds. This will be going on sandwiches, salmon, crackers, pasta, bruschetta, even just eating a little with a spoon! Thank you!

          Reply
          • Donna says

            August 05, 2019 at 8:43 am

            Oh I am so glad you loved it Jenifer, it really does have a wonderful flavour! Plus it is so nice not to waste those fronds, especially when you realise how delicious they are!

            Reply
    15. Therese Stys says

      June 30, 2019 at 11:33 am

      We got two shares of our local CSA this year, and I was a little overwhelmed when we got two huge, beautiful fennels. I found this recipe and followed it exactly (although I did add parmesan because cheese) and it is freaking awesome. I'm thrilled by how good it is, and by the fact that I could use up the entire fennel with no waste. Great recipe, and will definitely make again.

      Reply
      • Donna says

        July 01, 2019 at 12:45 pm

        I am so glad you found this recipe and loved it, it is so satisfying to be able to use up a whole fennel without any waste 🙂

        Reply
    16. Marjorie says

      June 20, 2019 at 10:28 am

      I just got back to Washington from 2 week trip to Texas . I found my fennel plant had exploded so searched for recipes on Pinterest. As soon as I saw yours I knew it was perfect! I made a batch with all listed ingredients and had parmesan in fridge so added a large handful. It’s delicious! I’ll share recipe with friends. Thank you for sharing this wonderful recipe.🥰

      Reply
      • Donna says

        June 22, 2019 at 10:13 am

        Oh yay, this makes me happy 🙂 Don't you love coming back from vacation to lots of veggies growing nicely!!

        Reply
    17. Katie says

      November 15, 2018 at 10:45 am

      How cool that you take the time to respond to everyone's reply, Donna! Neat group of readers. I get a twice-monthly local produce box delivered to my home, & as a result have been learning about delicious veggies I may not otherwise have bought for myself. Fennel is one of those. The delivery company has recipes on their site but included several links in the weekly email about "what to do with fennel", stressing on using the whole plant (one for tea with mint, one for ice cream, & happily - yours!). I wanted to use it up before it went bad & I *gasp* threw it out, so planned to freeze it for meals next week. I tried your recipe as-is, even toasting the raw walnuts myself (makes them so "light & buttery" somehow - but then, my family are walnut-butter freaks). I'm always looking for yummy dairy-free versions I can make for my 8-year-old grandson- & the rest of us - due to his asthma.Your creation is a keeper! I added the peel from about half a big lemon, & did use all the suggested olive oil (no water). I was worried the peel had made it too bitter, which was my first impression. I kept tasting it to help think what else I could add, & kept tasting, & tasting...lol.

      Reply
      • Donna says

        November 15, 2018 at 2:02 pm

        Oh that's lovely to know a CSA box company is linking to my recipe, I had no idea!! Mine are walnut butter freaks as well, I have to include a little container of some homemade nut butter in my bag for all our outings - the best snack for hungry little bellies 🙂 I like the sound of adding the lemon peel, what a fun twist!! Thanks for taking the time to leave a comment!

        Reply
    18. sf says

      September 20, 2018 at 8:14 am

      I tried it with the ingredients I had in hand, turned out to be yummy. Shared it with joy at my FB 😀
      Thanks for your recipe!!

      Reply
      • Donna says

        September 22, 2018 at 12:30 pm

        Yay, thanks for reporting back!

        Reply
    19. Anna Lupton says

      September 04, 2018 at 10:11 am

      Thank you for your recipe which I then changed slightly. I didn't have walnuts to hand used plain peanuts and wasabi peas. Instead of a clove I used half a bulb of garlic and will try it in the future with some smoked garlic. Lucky to have our own lemons and add grated cheese so save doing it later so needed quite a bit more olive oil. approx 500mls .Cant wait to test it out at the weekend when I am cooking a "harvest meal " of 8 courses from the garden ,in the garden, for 15 friends here at http://www.carrhousefarm.co.uk. Kept half back to use and froze the rest in 4 muffin cases before I bagged it up . Now to make some pasta ...

      Reply
      • Donna1 says

        September 09, 2018 at 6:53 pm

        Yum, I am jealous of your harvest meal!

        Reply
    20. Dave says

      August 01, 2018 at 5:12 pm

      Have you tried it with toasted almonds?

      Reply
      • Donna1 says

        August 01, 2018 at 8:12 pm

        I have tried it with almonds, walnuts, pistachios, you name it (we have a lot of fennel). It tastes yummy with either one 🙂

        Reply
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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

    Summer Salads

    • Zesty Heirloom Tomato and Nectarine Salad
    • Avocado Chicken Salad Recipe with Passion Fruit Vinaigrette
    • Lightened Up Creamy Pasta Salad
    • Summer Stone Fruit and Spinach Strawberry Pecan Salad

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