Fennel Fronds Pesto Recipe
OMG! I took on the latest Pacific Northwest Fresh Box and to be honest I was a little leary of that big weird-looking thingy called Fennel. It's been sitting in the fridge because I was scared. What if it tastes gross?
It doesn't. it's actually incredible. So here is a recipe for Fennel Fronds Pesto and how to use the rest of it. I do have a fun game to play with you.
During the making of the pesto, I messed up and overdid one ingredient. The first person to catch the mistake gets to claim a journal for your own recipes, stories or all of the above.
1/2 Cup Walnuts
1/4 Olive Oil
1 clove garlic
1/2 tsp of salt
1 1/2 cups fennel fronds
The juice of 1/2 a lemon
Toast your walnuts for about 5 minutes and set aside to cool. Chop your fronds, peel garlic, cut and squeeze lemon juice and put it all in a food processor to mix up with your olive oil and salt.
The finished product smells incredible. The mixture of toasted walnuts, fresh lemon juice, and fennel comes through perfectly fresh, light and delicious with no heavy after taste.
I chose to use my fennel fronds pesto mixed in with my usual, scrambled eggwhite tacos and it was so delicious and creamy! Major hit and as I write this, my stomach wants more!
The rest of the fennel I am going to use in a ginger acorn squash soup. I checked and fennel can be used as a substitute for celery. OK!!
Fennel Fronds Pesto