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Fennel Frond Pesto

The feathery and beautiful fennel fronds can be eaten raw in salads, juiced, or turned into a flavorful pesto!

 2 cups firmly packed fennel fronds (save bulb for another use)
 75g or about 2 & 1/2 grams of parmesan (or another hard, salty) cheese, finely grated
 3 garlic cloves, peeled and smashed
 4-5 tbsp olive oil
 3 tbsp pine nuts, toasted (see instructions)
For serving
 1/2 lb dried pasta
 1/2 peas or broad beans
 Squeeze of lemon

Place all ingredients in a food processor and process until you get a paste.


To toast pine nuts, lay them in a single layer on a baking tray and bake in a 350 oven for 5-7 minutes until golden brown. Can also do in a dry, cast iron skillet for a few minutes, just keep a close eye or they might burn.


Store in the fridge or freezer. Add a layer of plastic wrap to the top of the pesto before placing on the storage container's lid and press it tightly against the surface of the pesto-- helps prevent oxidization.

Serving suggestions: Cook 1/2 pound of dried long or short pasta according to directions. Reserve 1/2 cup of the pasta cooking water and drain pasta.

Heat pan on medium heat and add four tablespoons of the pesto constantly stirring until softened.


Add 1/2 cup peas or some broad beans and the pasta and 1/2 cup of the pasta water and stir.


Add more pasta water if necessary. Season with salt and pepper and extra reggiano cheese, and a squeeze of lemon juice (or finely zested peel.)