Surprisingly, I hadn’t even heard of fennel frond pesto until shortly before this post! I received fennel inside my Misfits Market box (more on the box below). I had no idea what to do with it! I had never cooked with it before. Taking to Instagram and Pinterest, I got a few ideas. Most seem to use the bulb and the fronds separately, so that’s what I did, and created this fennel frond pesto, but Whole30 pesto of course!
Uses for Fennel Frond Pesto
Use fennel frond pesto anyway you would regular pesto! It’s super garlicky since I love garlic, but feel free to use less if you prefer that. Mix this pesto with mayo, and spread it on lettuce wraps, sandwiches, or anything of the sort. Use it to grill meats or bake with.
Try it with this easy sheet pan supper! It’s Whole30 and paleo, and a great way to use this whole30 pesto!
Fennel frond pesto great way to get fat in your diet! Fat keeps you full longer and gives you that full feeling, because it leaves the digestive tract last. If you’re switching to a paleo diet and find yourself getting hungry quicker and can’t seem to feel full, add fat to your diet. It really may just do the trick!
Good sources of fat include avocados, olives, nuts, seeds, and oils. This fennel pesto contains seeds and oil, which makes it a fabulous source of healthy fat! Add it liberally to your meals. Raw is best because some of the fat cooks out when heated, so the healthiest way to eat it is to add it to your meal or sides.
I recently signed up for Misfits Market to avoid the grocery stores during the pandemic, but I love it and think I will keep it! You get to try a variety of veggies and fruits you otherwise may not have branched out to. They ship right to your door, everything is organic, and the best part is that it’s discounted produce! They source produce that is less attractive than what you see in the grocery store, in order to get it discounted. Nothing is wrong with it, it’s just maybe grown in an odd shape or has slight bruising. Use code COOKWME-WV8XBA at checkout for 25% off your first box!
How to store
After blending, place the pesto in a glass jar. Smooth the top with a spoon, and lightly pour more olive oil on top. When placed in the fridge, the oil will harden and seal the top, and it will last much longer than without it.
- 1 bunch fennel fronds
- 6 cloves garlic
- 1/4 cup pumpkin seeds
- 1/4 tsp. salt
- 1/3 cup olive oil plus more for drizzling
- Rough chop the fronds and garlic, and add all ingredients to a blender.
- Blend, pausing to push everything down and pour more olive oil in as needed.
- Store in a glass container in the fridge, with extra oil on top to seal the pesto.
Traditionally, pesto is made with nuts. Since I have a tree nut allergy, I obviously avoid them and always look for substitutions. Pumpkin seeds do a great job of keeping the pesto allergen friendly while also keeping the same traditional texture.
It’s also soy free! Almost all if not all pestos at the grocery store contain soybean oil, which is neither healthy nor allergen friend nor paleo nor Whole30! I wish soy would just be done away with as such a common ingredient. Using olive oil instead makes it much healthier, and allergen friendly!
Did you make this recipe? Leave me a comment below! I love hearing your feedback! Want to save it for later? Save it as a pin so you don’t lose it!
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If you try it, take a picture how you used it and tag me on Instagram! I love seeing your creations and love to reshare them.