If you have a garden and grow fennel, you’ll know that the fronds or fennel leaves are abundant and often discarded. Well, try making Fennel Frond Pesto.
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It’s a real shame to waste them, so if you don’t have a garden, ask your trusted grocer or farmer to get you fennel fronds that are invariably discarded and prepare this fennel frond pesto.
A few simple ingredients just like making classic Genoese pesto such as garlic, pine nuts, Parmesan, and Pecorino cheese, and instead of basil, the fennel fronds, and you’ll have a pasta sauce ready in no time.
Do you like wild fennel instead? Even better, gather it, wash it, and dry it. Use an immersion blender in pulses to avoid heating the blades, and you’re done.
Very few ingredients that are always or almost always in our pantries, and the Wild Fennel Pesto is ready.
We used it to spread on an almost warm bruschetta, adding some slices of raw marinated zucchini, and it was delicious.
DID YOU KNOW THAT:
Up there, where you find the lens, you can click on “SEARCH” 🔎, you can write the ingredient that you find when you open the fridge door or your pantry, and you will have the chance to enter hundreds of recipes with the chosen ingredient.
YOU WILL BE AMAZED.
If you like making pesto or vegetable-based creams at home to dress bruschetta or pasta, below are some ideas to copy, and then, as always, let’s go below the photo to discover the doses and ingredients for preparing Fennel Frond Pesto!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Fennel Frond Pesto
- 2 cups fennel (only the green fronds)
- 1/4 cup pine nuts
- 1 clove garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup Pecorino Romano (grated)
- 1 tsp coarse salt
- 2 2/3 oz extra virgin olive oil
Tools
- 1 Immersion Blender
Preparation of Fennel Frond Pesto
To prepare the Fennel Frond Pesto, first wash the fennel fronds thoroughly under running water.
Dry them between 2 sheets of absorbent paper or on a clean towel, removing the water well.
In the immersion blender cup, place the fronds, sliced garlic clove, coarse salt, and pine nuts.
Blend intermittently for a few moments to prevent the fronds from burning due to the heat of the blades.
Add the extra virgin olive oil, Pecorino, and Parmesan cheese, and blend again for a few seconds.
If you want a coarse pesto (as we like it), you’re done. If you prefer a creamy fennel pesto, blend more.
Always being careful not to overheat the blender blades.
Transfer the fennel pesto into a sterilized glass jar with an airtight seal, cover with extra virgin olive oil, and store in the refrigerator.
How to Store Fennel Frond Pesto
You can store it in the refrigerator tightly closed in an airtight container for 4 or 5 days.
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