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.
Servings: 10 serves
Calories: 180kcal
Equipment
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.1 cup toasted walnuts
- Add the walnuts, fennel fronds, lemon juice, garlic, and salt to a food processor.3 cups loosely packed fennel fronds, 1 lemon juiced, 1 clove garlic, 1 teaspoon sea salt
- Add in half of the olive oil and pulse or blend until incorporated.½ cup olive oil
- 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: 180kcal | Carbohydrates: 3g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Potassium: 159mg | Fiber: 1g | Vitamin A: 35IU | Vitamin C: 3.7mg | Calcium: 24mg | Iron: 0.6mg