Fennel Frond Pesto
This is a "no-waste" pesto. Toss in any leftover herbs or greens you have in your fridge and never throw away unused herbs or greens again!
Servings: 1 cup
Ingredients
- 1 cup Fennel Fronds loosely packed
- 1 cup Fresh 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 teaspoon Kosher Salt more or less to taste
- 1/2 teaspoon 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 🚨 STOP throwing away herbs and greens! This is your PSA to make pesto instead 🌿 #pesto #cookinghacks
♬ Cupid - Twin Ver. (FIFTY FIFTY) (Sped Up Version) - FIFTY FIFTY
Nutrition
Calories: 1441kcal | Carbohydrates: 27g | Protein: 18g | Fat: 147g | Saturated Fat: 21g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 89g | Cholesterol: 22mg | Sodium: 2848mg | Potassium: 1156mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6051IU | Vitamin C: 123mg | Calcium: 407mg | Iron: 8mg
