A fresh, green and delicious Fennel Fronds Pesto to make you feel like a domestic goddess -- or a domestic god.
I've been making a Fennel Fronds Pesto for years because it seems a shame to me to throw away those gorgeous, feathery greens. When you grow up in middle class India, one of the things you learn early on is to stretch every resource there is until it squeals. And there really is no reason why anyone should throw fennel fronds away. They are delicious, with a fresh, licorice flavor that lends itself perfectly to fresh salads or pestos.
Fennel, in its fresh form, is not eaten widely in India, or at least it was not along the west coast of India, where I grew up, although fennel seeds are commonly used in Indian cooking. When I moved to the United States, I was intrigued by these juicy, crunchy bulbs and their brilliant-green fronds, and the fact that they tasted so much like fennel seed, only way fresher. I incorporated them quickly into my cooking, and never looked back in disappointment.
This fennel fronds pesto is one I've been making for a long time now, but it's been buried under the more than 1,000 recipes that are now on this blog, so here it is again.
You can use this pesto for pasta, of course -- roast the fennel bulbs and toss them in too for a tasty and nutritious meal -- but you can also smear it on a piece of toast or top a tasty tofu or tempeh steak with it. Your imagination is the limit, and you really don't need to limit it when there's so much deliciousness on offer.
If you're worried that the pesto will taste too much of licorice, worry not. The flavor is mild, at best, and it is really quite delicious when combined with pasta. I use pumpkin seeds instead of nuts in the recipe, which makes this recipe even healthier. You can sub with pine nuts, the more traditional choice for pesto, or with walnuts.
I don't really miss cheese in my vegan pestos, but sometimes I add a dash of miso or nutritional yeast, both for their cheesy flavor and for the nutritional weight they bring. I added it here, but you could leave it out and it wouldn't hurt the flavor at all.
If you make this recipe or any other on the blog, be sure to let me know in the comments below. Or take a photo and tag me @HolyCowVegan on Instagram. I'd love to see!
Other recipes using things you might throw away:
- Watermelon Rind Dosa
- Blueberry Sourdough Pancakes
- Vegan Sourdough Waffles (The sourdough recipes are made with the "discard" portion of the sourdough)
- Also try my Vegan White Pesto and Vegan Basil Pesto
Fennel Fronds Pesto Recipe
Fennel Fronds Pesto
Ingredients
- 4 packed cups chopped fennel fronds (from two bulbs)
- 2 cloves garlic (crushed and chopped)
- ½ to 1 teaspoon ground black pepper
- ¼ cup unsalted pumpkin seeds (you can use salted, but dial down the added salt in that case. You can also use nuts like walnuts, pecans, cashews or pine nuts)
- 4-8 tablespoon extra virgin olive oil
- Salt to taste
- Juice of 1 lemon
- 2 tablespoon nutritional yeast (optional)
Instructions
- Place all the ingredients except the oil in a food processor except the olive oil. With the blade running, drizzle in the olive oil until you have a coarse paste. Check for salt and pepper and add more if needed.
Notes
Nutrition
Susan Renee Hennings
A cook after my own heart. A thrill to learn of making pesto from fronds. Wow! I use pumpkin seeds and miso in my basil pestos. I will be checking out your recipes and tips again.
Vaishali
Hi Susan, so happy you enjoyed the pesto! Thanks for the kind words. 🙂
Anna
I loved this recipe! Thanks for giving me a great idea of how to use my leftover fennel stalks/fronds in a delicious way.
Matt
Can’t wait to try this! Do I just use the light feathery fronds or can I use the stalks as well?
Vaishali
You can use the tender stalks!
Kimchi
I love pickled fennel so I’m often left with a big bunch of the fronds! This solved my problem and used up the fronds nicely. It is a lovely accompaniment for grilled vegetables or grilled fennel for that matter!
Pam
Excellent recipe.
Anonymous
I added a little heavy cream (I know, not vegan). Really good recipe!
Tiffany
I went to a farm near my house yesterday and I joked that the huge fronds on the fennel bulbs made me feel like a beauty queen walking away with a giant bouquet! So I found this recipe since I was so concerned about wasting them. We were thrilled! It feels like basil can be so much more "precious" and these fronds would have just been tossed! I added some basil and dill that were nearing their expiration and some parm (so not vegan). Thank you for the inspiration and the mindfulness to not waste anything!
Lisa
I just made the fennel pesto. It is so good. The taste is so different. I used my ninja blender to do so just add abt 3 tablespoon of the oil first so it starts to blend.
Kim Kilgore
Thank you for great recipe!!! Just picked up my CSA box this morning from Eden’s Organic in Balch Spring TX and received the most beautiful fennel. I did not want to compost the frondes which were huge compared to the fennel bulb and found your recipe. I had a little more than 4 cups of frond so I got to keep some for seasoning other dishes this week. Delighted not to waste anything!!! Great fresh flavor!
Anonymous
I made this to put on pasta and it turned out great. It tastes very fresh and doesn't need much oil.
Vaishali
Awesome, so happy to hear. 🙂
Robin
I have fennel growing wild in my yard and have made this to go on salmon, thenI roast it. It's delicious! I have yet to try it on pasta, so will give that a go!