Fennel Pesto


  • 1 fennel bulb - sliced
  • ½ C fennel fronds
  • 2 T pine nuts or walnuts
  • 1 T olive oil (for cooking) and 5 tbsp. for blending
  • 1 clove of garlic
  • 3-4 T grated parmesan
  • Juice from ½ lemon
  • salt and pepper to taste


Pre-heat oven to 395F and place sliced fennel bulb and garlic on baking tray

Drizzle with 1 tbsp. olive oil and bake for 10-12 minutes

Place the roasted fennel and garlic into food processor (or blender) and blend together into a paste

Add pine nuts or walnuts, parmesan and fennel fronds and pulse until ingredients come together, then add remaining 5 tbsp. olive oil and lemon juice and blend until the pesto comes to desired consistency

Salt and pepper to taste

Stir again before storing in airtight container

This will keep in the fridge for up to 7 days

Tip: Spoon extra into an ice cube tray, cover with a drop of oil & freeze for 3 hours. When frozen, remove cubes from tray and keep in a zip lock bag in freezer to use as you need for a quick pasta sauce, spread for grilled bread, or a base to add oil & vinegar, yogurt, or soy milk to for a delicious salad dressing. 

<Print Friendly and PDF