clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fennel Frond Pesto

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1½ cups pesto 1x
  • Category: Sauces
  • Method: Food Processor
  • Cuisine: Italian
  • Diet: Vegan


This Vegan Fennel Frond Pesto is a great way to use up the top of your fennel bulb that you don’t know what to do with! This no-waste pesto recipe uses the fennel fronds and stems to create a delicious, unique pesto that has a mild flavor and is perfect on pasta, vegetables, or your favorite protein.


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


  1. 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.
  2. 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.
  3. 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.