Our CSA box gave us a baby fennel bulb this week that was more fennel frond than fennel bulb. While I have plenty of recipes that use the bulb, I was at a loss for what to do with all of those fronds! Luckily, a quick review of chowhound for suggestions mentioned pesto. The flavour was surprisingly light. It may not be my favourite pesto ever, but it's a great way to use up fennel fronds.
One year ago: Pomegranate and Fennel Salsa Quinoa (I guess it's fennel season!)
Two years ago: Red Velvet Cupcakes
Fennel Frond Pesto (from Melissa Clark)
Ingredients
1 small fennel bulb with lots of bushy fronds
2 garlic cloves, minced
2 tablespoons pine nuts or sliced or slivered almonds
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
1. Chop off fennel fronds and coarsely chop enough to measure 1 cup .
2. Put the chopped fronds in a food processor or blender. Add the garlic, nuts, 1/2 teaspoon salt and a generous pinch of pepper to the food processor and process until finely chopped.
3. Add 4 tablespoons of the oil and cheese continue to process until the mixture looks like pesto. Season with more salt to taste.
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