Fennel Frond Pesto

Fennel Frond Pesto

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!

Yield: 2 cups

Fennel Frond Pesto

fennel frond pesto
Prep Time 10 minutes
Total Time 10 minutes

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

Instructions

  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!

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.

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 ๐ŸŒฟ

Holly ๐ŸŒฑ

ย 

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

DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!

Garden Focaccia Bread

Garden Focaccia Bread

Focaccia bread is so easy to make and I use a basic bread recipe that I also use for pizza bases. With heaps of basil still in my garden, I thought I would make some delicious herb focaccia. You can use any herbs and greens you have in your garden for this Focaccia Bread recipe and get creative with the topping design!

Bread Ingredientsmakes 2 focaccia

  • 1 tsp Sugar
  • 2 1/4 tsp Active Dried Yeast
  • 4 cups Flour
  • 1 1/2 cups lukewarm water
  • 1 tsp salt
  • 1 TBS olive Oil

Topping ingredients

  • 2 cups of herbs ( I used 70% basil, chives, sage, dill, nasturtium leaves)
  • 4 Chillis
  • 4 Cloves Garlic
  • 1/2 tsp rock salt
  • 2-3 TBS Olive Oil
  • 1 small Red Onion
  • 1 small Red Bunching Onion or spring onion
  • Baby Rainbow Chard
  • Dill flowers
  • Rosemary

Method

  1. To make the bread combine water, sugar and yeast in a jug or bowl. Whisk to mix and set aside for 10mins.
  2. In a large bowl mix flour, salt and Olive oil and then add yeast mix. Stir and form a dough. Add extra flour or water if needed.
  3. Cover and leave somewhere warm for 1-2 hours to rise.
  4. Whilst waiting for the dough start making your herb mix. Finely chop garlic, herbs and chilli (remove seeds if you don’t like too much heat and place in a pestle and mortar. Add rock salt and 1 TBSP Olive oil. Grind to a paste. If you don’t have a pestle and mortar just chop finely and crush in a bowl using the end of a rolling pin or similar.
  5. Add the remaining 2 TBS of oil and stir to combine.
  6. Finely slice rings of red onion. I use the thin fitting on my mandoline. Place in a bowl and add your baby greens, then drizzle with oil.
  7. Cut your spring onion or bunching onion down the middle lengthways.
  8. Once the dough has doubled in size, place on a floured bench and split in half. Roll each half out to form your focaccia. Place on a greased oven tray.
  9. Using the end of a chopstick or teaspoon handle, make small indents into the dough so that the flavour can get right in. Brush on your oily herb mix and then place on your extra toppings as desired. Red onion, spring onion, rosemary, extra herbs or chilli, baby greens.
  10. Add an extra drizzle of olive oil and cover with a tea towel. Let them rise again somewhere warm for about 10mins.
  11. Heat oven to 170degrees celsius and cook for 25mins or until slightly golden.
  12. Top with fresh herbs and serve. Delicious by themselves but amazing with chutney. I had extra herb oil left so I added more herbs/ chilli and made a green curry to eat with my bread and it was so good together!!

Other topping suggestions: Feta, olives, cheese, sundried tomatoes, caramelised onion… the options are endless for Focaccia Bread toppings!

Get creative and make your Focaccia bread your own piece of art. Be sure to tag me so I can see your amazing creations!

Holly ๐ŸŒฑ

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

DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!

Garden Pesto

Garden Pesto

I had homemade Garden Pesto on my (Giant) list of things to try and when I finally did… omg I will never buy pesto again! Quick, easy and so delicious!! Also, you can really just add whatever garden greens and herbs you have growing in your garden. I even use the ones with holes from bugs. Just wash and check there’s no bugs before using.

Garden Pesto Recipe

  • 2 cups of greens and herbs. I used Nasturtiums (flowers and leaves), young sweet potato leaves, basil, cauliflower leaves, bokchoy, tatsoi, rainbow chard and parsley.
  • 1 Small garlic clove
  • 1 cup walnuts
  • 1/4 cup Olive Oil
  • Splash of water
  • 1TBS Lemon juice
  • Pinch of salt to season

Wash and quickly blanch the greens in boiling water for 30secs then add into iced water. This will help them keep their vibrant green colour. Strain off and then blend all ingredients until combined. I just have NutriBullet and it’s OK, I just need to stop and mix quite a few times. A mixer would be better. Then place in a recycled glass jar. I kept mine in the fridge and used it that week. You could freeze smaller portions in IceCube trays for later!.

Mix your Garden Pesto through some pasta for a deliciously easy, low waste meal!

Holly ๐ŸŒฑ

ย 

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

DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!