I know that’s it’s pretty unusual to talk about Fennel Fronds in the middle of winter ~ really though, who does that? It’s definitely worth a mention though, I promise!
Fennel is in season here in my lovely state of Arizona ~ the fragrant bulb is perfect to chop up and roast, then puree to make soup. But what about the fronds? Do you keep or toss?
If you have ever wondered what to do with fennel fronds, fennel leaves or the fennel greens in general once the bulb has been used up, use it to whip together this easy fennel pesto with a handful of simple ingredients.
You can stir it into pasta, or even better, spread it on your sandwich or top on your favorite seafood recipe -use it anywhere that you would regularly use pesto. I love using pesto on my homemade pizza – especially cauliflower pizza, it’s delicious!
While walnuts work especially well in this pesto, if you don’t have walnuts on hand, don’t fret – you can use sliced almonds or even pine nuts, too. Just a handful is all you need to combine with the fronds along with lemon juice, garlic, sea salt, and olive oil.
The best part? Pesto (yes, even Fennel Fronds Pesto) is freezer friendly – so you can freeze it in ice cube trays and pop in a large freezer bag to use in a pinch.