What do you do when you have way more fennel fronds than you know what to do with? You make pesto!
After a week of my fennel extravaganza—roasted fennel, 2 fennel based soups, and fennel salads. I was left with an over abundance of fronds. Despite using them to finish, garnish or spice up my dishes, these fluttery fronds just kept lingering around. Not one to waste (I try my best), I thought, why not fronds pesto? It couldn’t hurt and I could preserve these delicate tasting fronds for future meals. I have to say, it was the best thing I did. The following couple weeks were so busy that having a homemade pesto around made cooking all that much easier. The simplest dishes were tastier. Sometimes, it’s all about the quick and easy, and this pesto helped to keep the spice in my life!
Seasons: VK(unless fresh fennel is available in the summer)
Total Time: 10-15 mins
You need: a food processor
- 2 cups of fronds (washed and semi-dry)
- 1 1/2 tsp chopped ginger (about an inch)
- 1 small clove garlic chopped
- 3 T lemon juice
- 1/2 tsp pink/sea salt
- 1/2 cup extra virgin olive oil
Pour and store in airtight dry container for up to two weeks.
Tip: I like to “rinse” my processor with a little lemon juice to ‘lick’ the processor clean. Sometimes you need more than just a spatula!
Notes: I kept the pesto light on garlic & lemon so that I could have the flexibility to use it in various dishes and have the option to add more later. I also opted for no nuts to keep it the pesto a bit lighter and more cooling.
Tastes: Sweet, Salty, Sour, Pungent, Bitter
Fennel: a cooling carminative spice with vitamin C, potassium, phosphorous, folic acid, magnesium, iron, and calcium. Read more