Fennel Frond Pesto
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.
Servings 1 ½ cups pesto
Equipment
- Food Processor
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
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.
