Making pesto out of my leftover herbs and greens is one of my favorite cooking hacks! It’s quick and easy and tastes good every time no matter what you toss in.
In this version I used fennel fronds, parsley, and Thai basil because that’s what I had in my fridge. I often also use spinach, arugula, and/or basil.
I used pine nuts, but you can also use walnuts or other nuts of your choice.
You don’t need to follow this recipe too closely. Customize as desired, taste as you go, and adjust as needed!
I immediately tossed this fennel frond pesto with pasta and served it with my air fryer parmesan crusted chicken. This would also be great on pizza or a sandwich.
If you try this fennel frond pesto, feel free to rate/leave a review!
Fennel Frond Pesto
Ingredients
- 1 cup Fennel Fronds loosely packed
- 1 cup Parsley loosely packed, leaves only
- 1/2 cup Fresh Basil loosely packed, leaves only
- 1/3 cup Pine Nuts can also use walnuts
- 1/2 Lemon juice
- 1 tsp Salt more or less to taste
- 1/2 tsp Black Pepper more or less to taste
- 1/4 cup Parmesan Cheese freshly grated
- 2 cloves Garlic
- 1/2 cup Extra Virgin Olive Oil more as needed
Instructions
- Add all ingredients except the olive oil to a food processor. Pulse several times.
- With the food processor running, drizzle in the olive oil so it emulsifies with the other ingredients. Scrape the pesto down from the sides of the food processor with a rubber spatula as needed. Add in more olive oil if needed to get the desired consistency.
- Serve with pasta, on a sandwich, etc. Store unused pesto in a sealed container in the fridge.
Video
@carolbeecooks đ¨ STOP throwing away herbs and greens! This is your PSA to make pesto instead đż #pesto #cookinghacks
⏠Cupid â Twin Ver. (FIFTY FIFTY) â Sped Up Version – sped up 8282
August 1, 2023 at 1:04 amLove it. Made minor changes, 1.5 cup fennel., 1/2 cup parsley and pistachios instead. Yummy. Thank you.