Fennel Frond Pesto

Recipe Box

Jul 7

Yield 8

Prep time

10 Min

Cook time

10 Min

Total time

20 Min

A fresh, green and vegan Fennel Fronds Pesto with pumpkin seeds and garlic. Vegan, soy-free, nut-free and dairy-free.

4 packed cups chopped fennel fronds (from two bulbs)
2 cloves garlic (crushed and chopped)
½ to 1 teaspoon ground black pepper
¼ cup unsalted pumpkin seeds (you can use salted, but dial down the added salt in that case. You can also use nuts like walnuts, pecans, cashews or pine nuts)
4-8 tablespoon extra virgin olive oil
Salt to taste
Juice of 1 lemon
2 tablespoon nutritional yeast (optional)

Place all the ingredients except the oil in a food processor except the olive oil. With the blade running, drizzle in the olive oil until you have a coarse paste. Check for salt and pepper and add more if needed.

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Peter White

Tomato Hoopla