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A fresh and green Fennel Fronds Pesto that's fresh and delicious and nutritious. A great way to use up the feathery leaves you might otherwise throw out. #vegan, #soyfree, #glutenfree, #pesto, #nutfree #holycowvegan HolyCowVegan.net
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5 from 57 votes

Fennel Fronds Pesto

A fresh, green and vegan Fennel Fronds Pesto with pumpkin seeds and garlic. Vegan, soy-free, nut-free and dairy-free.
Prep Time10 mins
Total Time10 mins
Course: Condiment
Cuisine: gluten-free, Italian fusion, nut-free, Soy-free, Vegan
Servings: 8 servings
Calories: 96kcal


  • 4 packed cups chopped fennel fronds (from two bulbs)
  • 2 cloves garlic (crushed and chopped)
  • ½ to 1 tsp 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 tbsp extra virgin olive oil
  • Salt to taste
  • Juice of 1 lemon
  • 2 tbsp nutritional yeast (optional)


  • 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.


You can add more or less olive oil, per your preference. For a runnier pesto, you'll want to use more oil.


Calories: 96kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Potassium: 66mg | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.5mg