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Fennel Frond Pesto

Yields6 ServingsPrep Time5 minsCook Time5 minsTotal Time10 mins

When fennel is in season, either in your garden or from your local farmers market I urge you to stock up on fennel and make loads of this and freeze it!!! Fennel available at your local supermarket will most likely have the fronds removed and discarded, so this is another example where buying local and in season is best. This pesto is dairy free and after tasting for the first time my husband( a die hard traditional pesto fan) exclaimed "this is amazing!" This is wonderful either as a dip with crackers or vegetables or with your favourite Gluten/Grain Free Pasta. You could even use it as the sauce base for pizza or in lasagne.

 1 cup Raw Walnut Halves
 3 cups Loosely Packed Fennel Fronds(approximately 2 fennel bulbs)
 3 Cloves Garlic
 1 Large Lemon, Juiced
 1 tsp Sea Salt
 ½ cup Extra Virgin Olive Oil
1

Remove the stem of the fennel fronds. Place all of the ingredients in a high powered blender or food processor and pulse until smooth. Store in a glass jar for up to 5 days or freeze for up to 8 months.

Nutrition Facts

Servings 6