Fennel Frond Pesto (A Better Use Than the Bin)
A fennel frond pesto recipe that swaps in the usually-discarded fronds for basil, turning kitchen scraps into a genuinely good sauce.
Fennel frond pesto is the single best entry point into cooking with fronds - a near-direct swap for basil that turns what would otherwise be kitchen waste into a genuinely good sauce.
Fennel Frond Pesto
Prep time: 10 minutes | Makes: about 1 cup
Ingredients
- 2 cups loosely packed fennel fronds (from about 2 to 3 bulbs, stems removed)
- 1/3 cup toasted pine nuts or walnuts
- 2 garlic cloves
- 1/2 cup grated Parmesan
- 1/2 cup extra virgin olive oil
- 1 tbsp lemon juice
- Salt and black pepper, to taste
Instructions
- Combine the fennel fronds, nuts, garlic, and Parmesan in a food processor. Pulse a few times to break everything down roughly.
- With the processor running, slowly stream in the olive oil until the mixture comes together into a thick, slightly chunky sauce.
- Add the lemon juice and pulse briefly to combine. Season with salt and pepper to taste.
- Use immediately, or transfer to a jar, top with a thin layer of olive oil to help preserve the color, and refrigerate.
Notes
This pesto keeps in the fridge for about 5 days, or freezes well in small portions (an ice cube tray works well) for up to 3 months.
How This Differs From Basil Pesto
Fennel fronds bring a milder, slightly anise-sweet flavor in place of basil's more peppery, herbal character - the result is a pesto that's a little more delicate and works particularly well with fish, where a strong basil pesto can sometimes overpower a light protein. It's not a direct substitute in every context, but it's an excellent sauce in its own right.
What to Use It On
This pesto is excellent tossed with pasta, spread on a sandwich in place of mayonnaise, spooned over roasted or grilled fish, or stirred into a simple white bean salad. It also works well thinned slightly with more olive oil or a splash of pasta water as a dressing for a grain bowl.
Variations
- Not enough fronds: If you don't have quite two cups, supplement with a handful of fresh basil or parsley to fill out the volume without losing the fennel character entirely.
- Vegan version: Substitute nutritional yeast for the Parmesan, or simply omit it and add a bit more salt to compensate.
- Different nuts: Almonds or pistachios both work well in place of pine nuts or walnuts.
- Spicier version: Add a small pinch of red pepper flakes for a bit of heat.
If pesto convinces you fronds are worth keeping, there's plenty more to try - see the complete fennel fronds guide for the rest.
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