Description
An easy homemade pesto that makes use of the fennel greens! Don’t throw away the tops of those fennel bulbs! This Vegan Fennel Frond Pesto has amazing anise-like flavor and is ready in 5 minutes.
Ingredients
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The Tops of Two Large Fennel Bulbs (Roughly Chopped)
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1/2 Cup Raw Walnuts (Toasted)
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3 Cloves Garlic (Peeled)
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2 Tbsp Nutritional Yeast
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2 tsp Miso Paste
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1/2 Lemon (Juiced)
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1/2 Cup Olive Oil
Instructions
- Place the raw walnuts in a dry frying pan over medium heat. Allow nuts to toast, stirring occasionally until skins have browned. Remove from heat and allow to cool.
- Place the toasted nuts in a clean dish towel and rub them together gently. This will help remove the skins from the nuts.
- Prepare all the produce as directed above.
- Place all ingredients into a food processor except the oil. Turn the food processor on high and slowly drizzle the oil into the pesto. More or less oil can be used if you desire a different consistency.
- Serve over grilled vegetables, pasta or salads.
- Leftovers can be stored in the refrigerator with a layer of oil covering the top of the pesto in a sealed container for up to two weeks.
Equipment
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Keywords: Vegan Fennel Frond Pesto, Fennel Pesto Recipe
