This Fennel Frond Pesto is a brilliant way to use up the feathery tops of your fennel bulb instead of tossing them. Made with pistachios, lemon, garlic, and nutritional yeast, this vibrant vegan pesto comes together in 10 minutes and tastes incredible on pasta, roasted vegetables, grain bowls, and more.

If you ever buy a fennel bulb and find yourself staring at the pile of feathery green fronds on top, wondering what to do with them, this post is for you. Those fronds are not scraps. They are flavorful, tender, and absolutely perfect for making pesto.

This fennel frond pesto is one of my favorite things to pull out whenever I have fennel on hand. It is bright, herby, and just slightly anise-y in the best way. The flavor is milder and more nuanced than you might expect, and it pairs beautifully with everything from pasta to grilled fish to roasted broccoli.

Best of all, it takes about 10 minutes and a food processor to make. No cooking required.

Why you’ll love this fennel frond pesto

  • Ready in 10 minutes with no cooking
  • A delicious, creative way to use up fennel fronds instead of wasting them
  • Vegan and dairy-free (uses nutritional yeast instead of parmesan)
  • Gluten-free, paleo-friendly, and Whole30 compatible
  • Freezer-friendly so you can make a big batch and stash some for later
  • Mild enough to appeal to people who think they do not like fennel

What are fennel fronds, and can you really eat them?

Fennel fronds are the wispy, feathery green tops that grow from the stalks of a fennel bulb. They look a lot like fresh dill and have a delicate, herbaceous flavor that is similar to the fennel bulb but considerably more mild. Where the bulb has that assertive anise punch, the fronds are subtle and fresh-tasting.

Yes, they are completely edible, and honestly, they are one of the most underused parts of the plant. If you have been composting them, this recipe is your sign to stop and turn them into no-waste pesto instead.

One fennel bulb typically yields about 4 cups of fronds, which is exactly the right amount for this pesto recipe. Scale up or down depending on how much your fennel gives you.

Which parts to use: Stick to the feathery fronds and the thinner, tender stems toward the top. Skip the thicker, woodier stalks, as they do not blend well and can make the texture stringy. Anything you cannot use goes in the compost to keep this a true zero-waste recipe.

What goes into fennel frond pesto?

The ingredient list is short and simple. Here is what you need:

  • Fennel fronds: The feathery green tops of the fennel bulb. Use the tender fronds and thinner stems, and skip anything too thick or woody.
  • Pistachios: This is where this pesto gets interesting. Roasted, salted pistachios pair beautifully with the fennel fronds, and the flavor combination is something special. You can substitute pine nuts for a more classic pesto, or try walnuts or cashews if that is what you have on hand.
  • Garlic: Two small cloves for good garlicky depth. Scale back to one if you prefer a gentler flavor.
  • Lemon: Both juice and zest from one to two lemons. Start with one and add more to taste. I personally love it lemony and usually go with two.
  • Nutritional yeast: This replaces Parmesan and gives the pesto a savory, cheesy note. If you are not vegan or dairy-free, feel free to use real Parmesan instead.
  • Olive oil: A good-quality extra-virgin olive oil works perfectly here. You do not need to use your finest bottle since the other flavors shine through, but a decent one makes a difference.
  • Salt: Start with a teaspoon and adjust to taste after blending.

How to make fennel frond pesto

This is one of the simplest things you can make. Here is the process:

  1. Add the pistachios, garlic, lemon juice and zest, nutritional yeast, and salt to a food processor or small blender. Pulse a few times to break everything down.
  2. Add the fennel fronds and pulse again to start incorporating them.
  3. With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Scrape down the sides as needed.
  4. Taste and adjust with more lemon, salt, or nutritional yeast to make it yours.
  5. Transfer to a jar and use immediately, or store in the fridge until ready.

Tips for the best texture:

  • Pull off the feathery fronds and thinner stems only, as thick stems do not blend smoothly
  • Drizzle the oil in slowly to help it emulsify
  • Adjust the thickness with more oil or a splash of water if it is too thick

What to do with fennel fronds (beyond pesto)

Pesto is the best use for a big pile of fennel fronds, but here are a few other ideas if you have extras:

  • Chop finely and use as a fresh herb garnish on fish, grain bowls, or soups
  • Toss into salads the way you would use dill or tarragon
  • Stir into yogurt or vegan cream cheese for an herby dip
  • Use as a bed for roasting fish or chicken
  • Blend into salad dressings for a subtle fennel flavor

How to store fennel frond pesto

Refrigerator: Store in an airtight jar in the fridge for up to one week. A thin layer of olive oil on top helps keep it fresh and prevents browning.

Freezer: This pesto freezes beautifully. Pour into a jar or ice cube tray and leave a little room at the top, since a fully packed jar can crack when frozen. It keeps well for at least 6 months.

My favorite approach is to split the batch between two jars: one for the fridge to use right away, and one for the freezer so there is always pesto on hand.

Ways to use fennel frond pesto

This pesto is incredibly versatile. Here are some favorite ways to use it:

More pesto recipes to try

If you love pesto, here are a few other favorites:

Rachel Conners

Fennel Frond Pesto

5 from 1 review
This Fennel Frond Pesto is a great way to use up the feathery tops of your fennel bulb. This no-waste vegan pesto uses fennel fronds and stems to create a delicious, unique pesto with a mild flavor that is perfect on pasta, vegetables, or your favorite protein.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 ½ cups pesto

Ingredients
 

  • 1 cup shelled pistachios, roasted & salted
  • 2 small cloves garlic
  • 1 to 2 lemons, juiced, plus the zest
  • 2 tablespoons nutritional yeast, or parmesan if not vegan
  • 1 teaspoon salt, or to taste
  • 4 cups fennel fronds, the feathery green part of the fennel, thinner stems are fine to include
  • ⅓ cup olive oil

Equipment

Instructions
 

  • Combine the pistachios, garlic, lemon juice & zest, nutritional yeast, and salt in your food processor or blender. Pulse to break up the pistachios and garlic.
    1 cup shelled pistachios, 2 small cloves garlic, 1 to 2 lemons, 2 tablespoons nutritional yeast, 1 teaspoon salt
  • Add in the fennel fronds and blend/pulse as you drizzle in the oil. Add oil until you get to your desired pesto consistency, scraping down the sides as necessary to get all the pesto blended up.
    4 cups fennel fronds, ⅓ cup olive oil
  • Taste and adjust the salt and lemon as needed. Use immediately, or transfer to a jar and keep in the refrigerator for up to a week. You can also freeze for up to a year.
Did you make this recipe?Please consider Leaving a star rating and review!