Fennel Frond Pesto- a Surprisingly Delicious Pesto Without Basil

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Donette Rua Cabrera

1 cup fennel fronds

½ cup pine nuts

2 garlic cloves

½ teaspoon Back to Organic Bloody Mary Himalayan salt

¼ cup extra virgin olive oil

½ cup grated Parmesan (optional)

I am sure many of you are wrinkling your nose at the thought of sweet licorice flavored pesto. Believe me, I raised an eyebrow when Crystal Organic Farm told me a lot of the chefs in town are using the fennel fronds to make a simple dip.

Since one of my New Year’s Resolutions is to use more cleansing foods in my recipes, I decided to make a small batch of fennel frond pesto using the NY Times recipe as a guide but added more pine nuts. It was so amazing I ended up making two batches but added Parmesan cheese to the second one. The kids absolutely loved it; my daughter even sliced a orange bell pepper to dip in the pesto after we ran out of carrots. Since one of my New Year’s Resolutions is to use more cleansing foods in my recipes, I decided to make a small batch of fennel frond pesto using the NY Times recipe as a guide but added more pine nuts. It was so amazing I ended up making two batches but added Parmesan cheese to the second one. The kids absolutely loved it; my daughter even sliced a orange bell pepper to dip in the pesto after we ran out of carrots.

Right now fennel is sweet and in season. The fronds do not have the strong licorice taste so it is perfect for salads as well as this pesto. Select a smaller fennel bulb with lots of feathery, green fronds. Use the bulb in a salad, salad dressing or smoothie. Save the fennel stalks for a stock.

Directions at backtoorganic.com

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