Fennel Frond Pesto
Don't let any greens go to waste: make them into a Pesto!
Servings 4 2 oz
Calories 235kcal
Equipment
Ingredients
- 1 bunch fennel fronds stems removed
- 1/2 cup walnuts toasted
- 1/8 cup lemon juice
- 1/4 cup extra virgin olive oil
- 3/4 tsp salt
Instructions
- Toast the walnuts over medium heat stirring constantly for 3-5 minutes or until they begin to brown.
- Add fennel fronds, lemon juice, salt, half of the olive oil, and nuts to a food processor and blend. Stop and scrape down sides. Continue blending and slowly add remaining olive oil until desired consistency is reached.
- Store in an airtight container in fridge and add to pasta, sandwiches, or anywhere else you'd use a normal pesto!
Notes
Freeze: To freeze that freshness, fill a tray like this until the cubes are solid, before transferring them to a freezer-safe bag until you're ready to use, for up to 6 months.
Use: To use defrost by either thawing in the fridge before using to loosen, or you could add a cube straight to your hot dish and let it melt right in, like pasta or even as added flavor to your favorite soup!
Nutrition
Calories: 235kcal | Carbohydrates: 7g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Sodium: 467mg | Potassium: 315mg | Fiber: 3g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 1mg