I made this delicious Fennel Front Pesto to use up the all the beautiful fresh fennel fronds I had. Super quick and easy to make! Are you growing fennel and not sure what to make with all those beautiful fennel fronds? I grew fennel for the first time this year so I had to start figuring out what to make with the abundance of greenery after harvesting the fennel.

I often will portion out my extra pesto into ice cubes and freeze them in a container to preserve for future meals. Pesto is great to have on hand in the freezer to add to sauces, soups, quick and easy pasta sauce and even just defrosted as a dip for a cheese platter. Fennel Frond Pesto adds a fresh herbaceous flavour and saves buying dip in plastic containers!

More About Fennel

Fennel is such a great addition to your permaculture garden. The bulbs provide plenty of food, which can be eaten fresh in a salad, roasted or pickled. The leaves are a great addition to salads, soups and teas. It also has beautiful yellow flowers that have a mild liquorice/ aniseed flavour and are an amazing edible flower as well as to attract pollinators to your garden. Their lush fern-like fronds make a great haven for beneficial insects, and they look beautiful in vases as cut greenery and flowers. They self-seed very well so you will have fennel growing for many years to come with very little effort!

sustainableholly

Fennel Frond Pesto

5 from 13 votes

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Prep Time 10

Total Time 10

Servings: 2 cups

Course: Kitchen

Cuisine: Preserving

Calories: 64

Ingredients Method Notes

Ingredients

1/2 cup Walnuts
1/4 cup Olive Oil
1/4 cup Distilled Water
2-3 cups Fennel Fronds
2 Garlic Cloves
2 tsp Fresh Lemon Juice
Sprinkle of Salt to Season

Method

Wash Fennel Fronds and remove hard woody centre stem.
Place all ingredients EXCEPT Walnuts in a Nutribullet or food processor. Blitz until combined and fronds have broken up into small pieces.
Add the Walnuts and blitz to combine. If the mixture looks a little thick or dry add in an extra dash of water or olive oil.
Taste and add extra salt if needed and ready to serve!

Notes

If you want to preserve divide the extra mixture into ice trays and freeze. I use large Ice trays. Then once it has frozen place in an airtight, freezer-proof container until you are ready to use.

I use a Nutribullet or stick blender as that is all I have. They work well but that is why I split the walnuts and greens up as it takes longer to blitz the greens.

Other Ways to Use Fennel Fronds

For more ideas on how to use fennel fronds, check out these 15+ ideas!

I am always learning new ways to use, cook and preserve everything I grow. I want to maximise my harvests, and I am doing that by continuously expanding my knowledge and recipe base. Fennel Frond Pesto is now added to my list.

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I made this delicious Fennel Front Pesto by swapping out the greens from my garden pesto recipe. It is a super versatile recipe to use up any extra herbs and greens from your garden.