Fennel Fronds Pesto


One of our customers got us on to this recipe and it really is good—a novel way to use those big feathery fronds! Click here for the original source: https://www.wholefoodbellies.com/wprm_print/3992. Bold font indicates ingredients grown on the farm:)

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)

  1. 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.

  2. 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)

  3. Store in an airtight container in the fridge or freeze for later use

Here is another recipe that suggests NOT using garlic to avoid overpowering the sweet delicate flavor: https://www.servedfromscratch.com/fennel-frond-pesto/ . Search online and you will find plenty of recipes to choose from:)