Fennel is not a common line item on my grocery list. Apparently, the same can be said for most of America, judging by the distinct lack of bulbs chilling in the produce department. Fresh fennel is one of those ingredients that I’ll buy for a recipe, kick myself for not buying more often after remembering its brilliance, and promptly forgetting again. Though polarizing like cilantro, the licorice-like flavor is one that I love. That fresh, herbal flavor that shines through whether cooked or raw is utterly inimitable.
Most recipes focus on the crisp base itself, forsaking the stalks and fronds. After going through all the trouble (and expense) of getting fresh fennel, you’d better believe I’m not about to let any of it go to waste. Fennel pesto is an easy solution for zero-waste satisfaction.
Apply liberally anywhere you’d use basil pesto. Pasta; salad; bruschetta; rice pilaf; soup; anywhere you want a little botanical infusion can benefit from a spoonful. If you want a drink pairing, try any gin cocktail to pick up on the complex aromatics found within.
How could anyone forsake the delicate fronds and more robust stems of fennel, especially after going through the trouble of securing the whole vegetable? For your own happiness, health, and frugality, never throw away any part of fennel again. If you like it enough to cook with it, you’ll love squeezing out every last drop of flavor.
Fennel Pesto
Stop throwing away the stalks and fronds of fennel! Celebrate the whole vegetable by making a zero-waste pesto using the leftover scraps.
Ingredients
- Fronds and Stalks from 1 Bulb Fennel, Roughly Chopped
- 1 Bunch Parsley, Roughly Chopped
- 1/4 Cup Raw Pepitas
- 2 Tablespoons Nutritional Yeast
- 1 Clove Garlic
- 1 Teaspoon Salt
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1 Lemon, Zested and Juiced
- 1/2 Cup Olive Oil
Instructions
- Combine all the ingredients, except for the oil, in your food processor or blender. Pulse to combine, then with the motor running, slowly stream in the oil until emulsified. Continue blending until mostly smooth, but still leaving a bit of texture remaining.
- Use right away or store in an airtight container in the fridge for up to 1 week. It may darken in color after the first day.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 152Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 273mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
Absolutely love the look of this pesto! Very much love fennel and coriander (cilantro) also and use both lots. Different horses for different courses – I live 120 kms south of Sydney, kinda semi-rurally > have absolutely no problems getting coriander at any of the country supermarkets and fennel is available in piles and piles in season. The consistency of yours looks just perfect and very inviting :) !
Rub it in, why don’t you! ;) I wish we had more of that enthusiasm here. Greater demand = greater supply!
Huge smile and hug – definitely did NOT mean to ‘rub it in’ ! Down Under in my lifetime has changed from very old-fashioned British colonial country cooking to rather exciting, I must admit . . . we all talk food, food, food all the time! Immigration from 200 countries !!!
And that’s a thing to be celebrated! By all means, shout it from the roof tops. I’ll try to contain my envy when needed. :)
This is a big YES PLEASE for me. We have fennel growing in our garden which is wild, and indigenous to where I live. I harvest the seeds every year for my kitchen as well :)
How I miss having wild fennel at my disposal! I used to find it everywhere when I was living out in the Bay Area. That’s why the prices in grocery stores are especially shocking… Hard to justify on a regular basis when it used to be free!
I couldn’t agree more, fennel is one of those underrated gems that deserves way more love! I’m guilty of buying it for one recipe and then forgetting about it until next time, but that fresh licorice-herb kick really is something special.