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!

fennel frond pesto

Fennel Frond Pesto

Yield: 2 cups
Prep Time: 10 minutes
Total Time: 10 minutes


  • 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


  1. Wash Fennel Fronds and remove hard woody centre stem.
  2. Place all ingredients EXCEPT Walnuts in a Nutribullet or food processor. Blitz until combined and fronds have broken up into small pieces.
  3. 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.
  4. Taste and add extra salt if needed and ready to serve!


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.

Nutrition Information:
Yield: 4 Serving Size: 1/4 cup
Amount Per Serving: Calories: 64Total Fat: 5.4gCholesterol: 0mgSodium: 72.5mgCarbohydrates: 3.5gSugar: 0gProtein: 1.7g

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 big bushy 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!

fennel frond
Fennel Salad with Kumquat, Watermelon Radish and edible flowers.

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 and I will continue to explore new ways to use all the parts of the fennel plant. Join me over on YouTube for weekly videos as I continue on my journey to live a more Sustainable Lifestyle.

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.

Watch my video below to find out more about my favourite edible flowers.

What do you use Fennel Fronds for? Leave a comment below 🌿

Holly 🌱

Fertiliser spray gun: https://bit.ly/366nL1t
Retractable Hose: https://bit.ly/2TSC0Bo
More gardening tools: https://bit.ly/32IQmbD

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