The huge fennel bulb in my CSA box came with plenty of glorious stalks and fronds attached. It seemed like a travesty to just compost them, so I set the stalks aside for luscious fennel-broth, after first stripping them of all their fronds to make fennel pesto. I based the recipe on the one I use to make vegan basil pesto, and it came out delicious, but with a very pronounced fennel flavor. This is not something I would serve to people if I didn’t have hard and fast prior confirmation that they liked the taste of fennel. For fennel-lovers, however, this will be a real treat!
Vegan Fennel Pesto
2 C. fennel fronds
1 tsp lemon zest
6 T. (or more) raw walnuts
1/2 t. salt
a few drops lemon juice
combine in food processor until finely ground
1 T. nutritional yeast
4 T. EVOO
process until as creamy as possible
very fennel-y, so not for the faint of heart.