Did you know the fronds on those beautiful fennel bulbs you purchase are EDIBLE?! So often we end up throwing away nutrient dense delicious parts of vegetables simply because we don’t know how to use them.
Next time don’t throw your fennel fronds away. Instead make this! Or chop them up to use in a delicious summer salad or as as a dill replacement in potato or chicken salad. You can even throw them into a jar and use them to elevate your flavor profile when making homemade pickles – more on this in a separate post…
This fennel frond & basil pesto is absolutely delicious and would make a great dip for veggies, would be phenomenal to make pesto stuffed mushrooms with, or even toss your favorite pasta in this and accompany it with a nice glass of red wine. Bon Appétit!
- 2 cups basil leaves
- 2 cups fennel fronds
- 2 tablespoons pine nuts or pistachio nuts
- 2 garlic cloves
- 2 teaspoons fresh lemon juice
- 1/2 cup Bragg’s extra virgin olive oil
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper to taste
- In a food processor blend the basil, fennel fronds, pine nuts or pistachio and garlic until finely minced
- Slowly drizzle in the olive oil while the food processor is on, until the mixture is smooth
- Add in the lemon juice and parmesan cheese, process a few times until fully incorporated
- Store in an air tight container in the fridge for up to 4 days if you aren’t using right away