This is not my invention, but I definitely am willing to partake in as well as share this yumminess.
Fennel frond pesto! Who would have thought! I have a patch of fennel that continuously comes back in my perennial garden bed. It easily reseeds itself, and the sweet smell of fennel is welcome any day. I have an abundance of fronds, and had saved this “recipe” for an idea on what to do with these heavenly leaves.
I chose to do a variation which I often do when making pesto. Instead of parmesan and pine nuts, I use nutritional yeast and walnuts. I typically have nutritional yeast on hand, it can be found in the bulk section, and I like the flavor. Walnuts are easier to come by than pine nuts as well, and I have those more often than pine nuts.
How to make fennel frond pesto:
- 2.5 loose cups of fennel fronds
- 2 – 4 garlic cloves
- 1 teaspoon sea salt
- 1/4 cup toasted walnuts
- 1 Tablespoon nutritional yeast
- 1/4 cup olive oil
Add ingredients in that order to a blender / food processor / chopper. Whir away, scraping down sides if needed.
Transfer to a refrigerator dish.
I enjoyed this on some crackers, and it was extra special.
I think this is a wonderful alternative pesto for when basil is not in season. My fennel pops up early in spring so this is a more practical solution for when I want to make pesto.
This will definitely be part of my regular rotation.
It’s so beautiful and green!
This would be excellent on a spring inspired pizza, regular pasta, as a veggie dip, and toast.
Peace and love,