FENNEL FROND PESTO

FENNEL FROND PESTO

Prep time - 10 minutes

Special equipment - food processor with ‘’s'’ blade

I made this after pulling up a huge fennel in our garden. The fronds on it were like the feathers of a male peacock. I had to use them up. We didn’t have lemons, only limes and I needed to use up some tamari almonds we had sitting in a jar. It turned out great. If you’re growing your own fennel or able to buy one fresh with the fronds still attached, this is a great way to honour the whole plant

fronds and stalks from 1 fennel bulb (4 cups approx.)

3/4 cup tamari almonds

1/4 cup fresh lime juice (2 - 3 limes approx.)

1 to 2 tsp garlic, minced 

3/4 cup olive oil

3/4 tsp salt, or to taste

1/2 tsp pepper

Rinse the fennel fronds and pat dry with a kitchen towel. Chop them into smaller pieces. Add all the ingredients into a food processor with the ‘s’ blade and blitz until well combined. Taste and adjust the seasoning if needed. 

Transfer the pesto into a clean jar and store in the fridge. Use it within the week and if you have excess, you can freeze it. When you need it again, thaw it out in the fridge. Always use clean utensils and keep the pesto under olive oil if it dries up. 

NOTE - You can exchange the tamari almonds for dry roasted almonds. Add 2 tsp tamari
to compensate.

Food photography - Nicholas Hannah