The fennel bulbs I get from a local farm usually have a massive amount of fronds on them. I usually will use the few on the trimmed store-bought ones for garnish but there was so much on these that I knew there must be something I could do with them. A quick online search led me to fennel frond pesto. I had all of the ingredients - the fronds, pumpkin seeds, lemon, garlic, salt and pepper and olive oil - so I whipped up a batch.
The result is grassy and fragrant and you can taste the green with just a hint of that lovely licorice flavor. It goes well with pasta, vegetables, meat and fish, and pretty much anything else you can think of using.
Home Cookin v9.81 Chapter: Appetizers Spreads Dips SaucesFENNEL FROND PESTO 4 packed cups chopped fennel fronds (from two bulbs)
3 cloves garlic, chopped
1/4 cup raw pumpkin seeds
1/4 cup extra virgin olive oil, or more as needed
salt and pepper to taste
juice of 1 lemon
Place all the ingredients except the olive oil in a food processor. Process everything together into a rough paste, then with the blade running drizzle in the olive oil until you it has reached the desired consistency.
Adjust the seasoning as desired.
Adapted from recipe found at https://holycowvegan.net/fennel-fronds-pesto/
Exported from Home Cookin v9.81 (http://www.mountainsoftware.com/)
No comments:
Post a Comment