As soon as I arrived home, I decided to roast the fennel as toppings for our salad. Since we bought organic fennel, I didn't want to waste the fronds and stalks. In the end, my mom used the stalk to make soup and I used the fronds to make pesto. When I googled "What to do with fennel fronds?", I was surprised that I could use it to make pesto. I gathered my ingredients, reached for my food processor, gave all the ingredients a whirl, and a lovely shade of green spread appeared.
A step by step tutorial with the full recipe written at the end.
|Grate Parmesan cheese. I got lazy and minced my cheese instead. >.>|
|Juice half a lemon, wash and rinse the fronds, and roughly chop up 3 garlic cloves.|
|Dump pistachios, cheese, garlic, salt, and cayenne in food processor.|
|Give it a whirl until it looks like this.|
|Put fennel frond in food processor.|
|With the machine running, drizzle in olive oil and stop it when it resembles a paste.|
|Use the fresh pesto to make a pesto pasta salad! Yums~|
Fennel Frond Pesto
adapted from Recipe Interrupted
Notes: This recipe can easily be substituted to make traditional pesto. Replace 2 cups of fronds with basil and pistachios with pine nuts (This part is optional). For more ideas about what to do with the pesto, read this post.
1/3 cup pistachios, toasted
3 garlic cloves, roughly chopped
1 oz Parmesan cheese, grated
1 tsp salt
1/2 tsp cayenne pepper
2 cups lightly packed frond
1/2 cup extra virgin olive oil
1/2 lemon, juiced
- Blend pistachios, garlic, cheese, salt, and cayanne pepper in food processor until mixture is minced.
- Add fennel into food processor and drizzle in olive oil with the machine running. Stop when the mixture has the consistency of a paste and is spreadable. Add lemon juice to taste.