I got the perfect amount of tops for the recipe from one bunch. I then braised the bulbs in white wine. All in all, it was a delicious day that if you saw me Saturday, you probably heard about.
From: Whole Food Bellies
If you have ever wondered just what to do with those fennel fronds, fennel leaves, fennel tops or fennel greens once you have used up the bulb, then this lush Fennel Fronds Pesto is for you. Just a handful of ingredients and you have a completely delicious and freezer friendly pesto to use wherever you would use a normal pesto.
- 1 cup toasted walnuts (could skip the toasting if you're in a hurry but it takes very little time and really gourmets the whole situation.)
- 3 cups loosely packed fennel fronds
- 1 lemon juiced
- 1 clove garlic
- 1 teaspoon sea salt
- ½ cup olive oil (plus extra)
- Toast the walnuts over medium heat for about 3-5 minutes, or until they start to turn a nice golden brown color. Set aside to cool.
- Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. Add in half of the olive oil and pulse or blend until incorporated. Continue blending while slowly pouring in the rest of the olive oil and desired consistency is reached (you may need to add in a little more olive oil or water 1 teaspoon at a time if you prefer it thinner)
- Store in an airtight container in the fridge or freeze for later use