Description
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.
Ingredients
Scale
- 1 cup roasted & salted shelled pistachios
- 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
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.
- 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.
- 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.