When you cook fennel, do you throw the fronds away? If so, break that habit – stat! It’s not just the fennel bulb that is delicious, the fronds are also pretty amazing. Some people use the fronds to add a little extra oomph to salads, but have you ever considered making fennel frond pesto?
Pesto is one of those foods that can be created using ingredients that are often thrown away, like fennel fronds. If you’ve never ventured outside of making traditional basil pesto, it’s time to expand your pesto horizons.
This fennel frond and almond pesto is so fresh, clean, and earthy. It adds so much depth and flavor to pastas, sandwiches, pizzas, seafood, chicken, and veggies. And because you probably usually throw away those fennel fronds, it’s sort of like getting a free meal. A super delicious, healthy meal that your family will love.
3 c. fennel fronds, rinsed and stems removed
¼ c. almonds
2 cloves of garlic
⅓ c. olive oil
¼ c. Parmesan cheese, grated
Juice from one lemon
Salt and red pepper flakes
Combine the fennel fronds, almonds, garlic, Parmesan cheese, and lemon juice in a food processor and pulse until the ingredients are mixed together. Add the oil a bit at a time and process until the pesto reaches the desired consistency. Season with salt and red pepper flakes and mix together again.
Use in pasta, on fish, chicken, pizza, sandwiches and as a dip for veggies or crackers. Store in an airtight container in the refrigerator or freeze.