Fennel leaf pesto

    15 min

    When you buy fennel, there is no need to throw out the feathery fronds (the leaves), they make a highly aromatic pesto. It is great with smoked salmon and other fish where you would otherwise use dill. If you plan to eat it all within a day or two, you can omit the citric acid.

    3 people made this

    Serves: 4 

    • 50g walnuts
    • leaves from 2 fennel bulbs
    • 2 to 3 garlic cloves
    • walnut oil or extra virgin olive oil
    • salt
    • 1 pinch citric acid (so it stores longer)

    Prep:15min  ›  Ready in:15min 

    1. Toast walnuts in a non greased pan till fragrant.
    2. Remove the stalks from the fennel leaves and discard them. Wash and dry the feathery fronds and process in the food processor with the garlic till it forms a paste while slowly adding the oil. Add the walnut und pulse till the walnuts are just chopped. Season with salt and add citric acid if you don't eat the pesto in the next two days, the citric acid helps it maintain its color and it keeps better.
    3. Tip into a jar with a lid, drizzle a little oil on top to seal, and close the jar tightly. Store the pesto in the refrigerator.

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