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.
Allyssa says
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!
Cindy says
I have never really known what to do with the fennel fronds. Really tasty. Thanks!
Glenda says
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!
Vanessa Beresford says
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!
Donna says
OOh I love the idea of having it on toast, will have to try that next time!
Maran says
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.
Donna says
Love to hear this!! Don't let those fronds go to waste 🙂
Bella says
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!
Donna says
Hi Bella, I usually keep mine in the fridge for up to 5 days, and in the freezer for up to 6 months. Enjoy!
Laura says
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!
Donna says
Love when you get all those extra fronds 🙂 It will be amazing with pistachios!
Mary Jo says
You used pistachios instead of walnuts?
Lee says
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...
Donna says
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!
Sandra says
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!
Donna says
That sounds great Sandra, love the addition of the watercress for something a bit different!
Judy helgeson says
What if you don’t like walnuts? Can you substitute pine nuts as they do with other pesto.
Donna says
Hi Judy, yes you can sub with any nut or seed depending on preference!
Char says
I just made it with pine nuts, as I have no walnuts on hand. It's yummy!
Donna says
Love using pine nuts in my pesto, they have just been so expensive lately and we go through pesto so quickly 🙂
Barb says
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!!
Donna says
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.
Alan Shaw says
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
Donna says
Glad you love it as much as we do, it has such a great flavor doesn't it!
Catherine says
I’m reading the nutritional information. How large is a serving of the pesto?
Donna says
Hi Catherine, I haven't measured exactly but it would be around a heaped tablespoon
Rita says
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.
Donna says
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.
Jenifer says
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!
Donna says
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!
Therese Stys says
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.
Donna says
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 🙂
Marjorie says
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.🥰
Donna says
Oh yay, this makes me happy 🙂 Don't you love coming back from vacation to lots of veggies growing nicely!!
Katie says
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.
Donna says
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!
sf says
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!!
Donna says
Yay, thanks for reporting back!
Anna Lupton says
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 ...
Donna1 says
Yum, I am jealous of your harvest meal!
Dave says
Have you tried it with toasted almonds?
Donna1 says
I have tried it with almonds, walnuts, pistachios, you name it (we have a lot of fennel). It tastes yummy with either one 🙂