Fennel Frond Pesto

Name: Fennel Frond Pesto
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 1 cup Fennel Fronds (loosely packed); 1 cup Parsley (loosely packed, leaves only ); 1/2 cup 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 )

3 steps

Prep:10min

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!

Updated at: Thu, 16 Feb 2023 16:49:34 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories1430.1 kcal (72%)

Total Fat147.1 g (210%)

Carbs22.6 g (9%)

Sugars1.2 g (1%)

Protein15.8 g (32%)

Sodium2665.6 mg (133%)

Fiber9.6 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 cupFennel Fronds

loosely packed

1 cupParsley

loosely packed, leaves only

½ cupBasil

loosely packed, leaves only

⅓ cupPine Nuts

can also use walnuts

0.5lemon

juice

1 tspsalt

more or less to taste

½ tspBlack Pepper

more or less to taste

¼ cupparmesan cheese

freshly grated

2cloves garlic

½ cupExtra Virgin Olive Oil

more as needed

Instructions

Step 1

Add all ingredients except the olive oil to a food processor. Pulse several times.

Step 2

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.

Step 3

Serve with pasta, on a sandwich, etc. Store unused pesto in a sealed container in the fridge.

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