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Fennel Fronds Pesto
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4.26 from 112 votes

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.
Prep Time10 mins
Total Time10 mins
Course: Condiment
Cuisine: Anytime
Servings: 10 serves
Calories: 180kcal


  • 1 cup toasted walnuts
  • 3 cups loosely packed fennel fronds
  • 1 lemon juiced
  • 1 clove garlic
  • 1 tsp sea salt
  • ½ cup olive oil (plus extra)


  • 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 tsp at a time if you prefer it thinner)
  • Store in an airtight container in the fridge or freeze for later use


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. 


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