This is lovely! Oh my gosh how did I miss that? There's a good recipe in Chez Panisse veg book I think - the following is what I do without looking at the recipe . The taste is great - it’s just very stringy. More fennel fronds you need to use up? It sounds like it could be good on a bruschetta toast with some shrimp. Can you substitute pine nuts as they do with other pesto. I used a little less than 1/2 c. olive oil, I cut my garlic clove into 4 pieces to ensure it got minced and mixed in well, and I used my Ninja blender because I don't own a food processor. What a fantastic idea! The fennel bulb went into a bake but the fennel fronds that resemble dill were plentiful, like Marge Simpson's hair. Extra fennel is ok too! Add in half of the olive oil and pulse or blend until incorporated. I have to admit I would NEVER have thought to put fennel in ice cream, but now I must try it!! Healthy and wholesome doesn't have to be boring! You can use them to top yogurt dips, eggs, stir-fries, toasts, and seared meats. I ordered a bulb of fennel … It's so good right?!? Check out this round-up: And if you have to use up that fennel attached to the fronds then check out these Spicy Fish Tacos with Fennel Slaw from Sidewalk Shoes. Very quick recipe! My blender has nice tall blades, so it worked perfectly. Then I took to Instagram and asked people for their ideas to use up fennel stalks and fronds. I absolutely love how delicately flavored and textured they are. It's a pretty versatile recipe! Ooh yum, that sounds like a great option!! 1 TSP Honey or Sugar. It should get smooth enough doing that. What do you think is the best way to eat this at a picnic? I just made it with pine nuts, as I have no walnuts on hand. If you tickled someone with fennel fronds, they’d probably giggle. Ok we are going to go a little bit off kilter today with this Fennel Fronds Pesto. approx 500mls .Cant wait to test it out at the weekend when I am cooking a "harvest meal " of 8 courses from the garden ,in the garden, for 15 friends here at http://www.carrhousefarm.co.uk. I love this! Haha I love it 'root-to-shoot' The walnuts and anise-y flavor are an amazing pairing - so delicate and delicious! 50 fennel recipes for fronds in need. I didn't even toast my walnuts as they were super fresh and tasty. The fronds on the fennel plant are delicate and feathery, which makes them great in salad recipes or as a garnish on meat and fish entrees. Last Updated on June 20, 2018 By Donna1 68 Comments. Ooh yum, that sounds delicious! A little parmesan would definitely give it a little bit more of a kick . It’s delicious! Who doesn't love a deal? Learn how your comment data is processed. Cooking advice that works. If the fronds are wilted or feel moist, they are going bad. No sense in letting these greens go to waste. I love to hear from you, so be sure to leave a comment if you give it a go, or are planning on doing so. Fennel leaf has a strong aniseed flavour and green, feathery fronds. Lucky to have our own lemons and add grated cheese so save doing it later so needed quite a bit more olive oil. But it will be worth it, I promise! I’m reading the nutritional information. The fronds aren't as strongly flavored as the stalks or the bulb itself, so you get a hint of that beautiful aniseed flavor without it being too overwhelming. Facebook Twitter Pinterest Email. Oh pesto is the best isn't it So versatile! Mine turned out a little less rich than traditional pesto, so I may throw a little parmesan on top. Thank you for your recipe which I then changed slightly. So good. I don’t have a food processor so I tried this in my Vatamix. Mom of three and wife to one. I found my fennel plant had exploded so searched for recipes on Pinterest. Oh wow, I love your variations!! More happiness! To revisit this article, visit My Profile, then View saved stories. Free stuff is the best! Any suggestions? This is such an unbelievably simple recipe that tastes fantastic. It has tall, wispy and beautiful green fronds, and a large bulb which is usually what we use for recipes. Fennel fronds come free with every fennel purchase you make. I love the idea of a dollop on homemade pizza! Take care to break up the sausage into small pieces with your spatula. This site uses Akismet to reduce spam. Oh this makes me so happy to hear Ria, thank you so much for sharing I love the idea of making it an accompaniment to summer fruits (sans garlic). Discover how to select, store, prepare and cook with this vibrant herb. Thanks for taking the time to leave a comment! Cheers. The flavor was great, and I think if I had omitted the cheese and garlic it might have made a wonderful fresh accompaniment to a fruit salad of ripe, sweet summer fruits. It is very good even though I couldn't make the recipe exactly how it was detailed. The stalk and fronds can be used in salads or as a garnish. The bulb itself is sweet, bright and herbaceous with a subtler hint of anise as compared with the fronds. Savings are exciting! Links are allowed when clear credit is given to wholefoodbellies.com with appropriate and specific direction to the content. If you're an aniseed fan, fennel has that natural sweet flavour that works in many different dishes, and can be used from its seed to its bulb to its fronds and even its pollen. I made a batch with all listed ingredients and had parmesan in fridge so added a large handful. I used toasted sesame seeds in place of the walnuts and seasoned rice vinegar in place of the lemon. Latest farmers’ market haul with three fennel bulbs, one with stalks and fronds attached. 1. Cut the bulbs into thick wedges, keeping them intact … I am stunned by how good it all was on toast. Whole Food Bellies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. It always seems like such a shame to throw out all those greens doesn't it! Just a handful of ingredients and you have a completely delicious and freezer friendly pesto to use wherever you would use a normal pesto. This is AWESOME. Would work great to elevate some pasta salad to another level for a picnic as well . Let thaw overnight in the fridge. Can I use this on a pasta salad to bring to a picnic? Fennel has a very strong aniseed taste, and although it can be eaten raw it is usually cooked to help mellow the flavor a little. It is recommended that 2 teaspoons of fennel seeds are used. https://food52.com/recipes/21435-wild-fennel-fronds-with-breadcrumbs Fantastic recipe, and wonderful to see such inventive root-to-shoot cooking! I did add about a quarter cup of additional water also. I wish I'd thought of this! I love pesto and I can't wait to give it a whirl. Fennel tops are tasty too! Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. The stalks are topped with feathery green leaves called (similar to dill) fennel fronds. It tastes yummy with either one . © 2020 Condé Nast. This simple, satisfying one-skillet chicken recipe leaves you with a ton of sweet, sweet pan juices—plenty of crusty bread for sopping it all up is non-negotiable. How long does this keep? If you love fennel as I do, you want as many recipes with fennel as you can find! thanks for sharing , It is SO SO good!! I added the peel from about half a big lemon, & did use all the suggested olive oil (no water). This is the first blog comment I have ever written! Never wasting the tops again! We just want to make sure you’re not missing out on nature’s finest deal: fennel fronds. I found this recipe and followed it exactly (although I did add parmesan because cheese) and it is freaking awesome. I was dubious when I first made it, but like you, didn't want to waste those fronds. Thanks so much for sharing this recipe! After roasting one of my home grown fennel, I had a frond "flower arrangement" in a jar on my kitchen bench all day... And I just couldn't throw it out. Super creative - I am absolutely saving this recipe for the next time I use fennel! I took a risk and threw the stems in as well as the fronds because I didn't have any other use for them, and the final product was gorgeous-- maybe a little more pungent/sharp than it would have been without the stalks, but wonderful nonetheless. You are in luck as there are MANY ways to use up that yumminess, and I have a lovely list just waiting for your perusal. Oh that's lovely to know a CSA box company is linking to my recipe, I had no idea!! Just pop it in a small airtight container (I use mini mason jars for perfect portioning) and pop in the freezer until ready to use. Fennel is one of those. Finely grate the zest of 1 large lemon, and reserve the zested lemon. And was very excited to have found your recipe. I love fennel. Since fresh fennel is such a nutritious food with many health benefits, I try to include it in my meals regularly. I had lemons on a tree and garlic in the laundry room ready to replant today (I'm in New Zealand). Love using pine nuts in my pesto, they have just been so expensive lately and we go through pesto so quickly . The bulb itself can be sliced and grilled, roasted, broiled, or braised. If you have ever wondered just what to do with those fennel fronds, fennel leaves, fennel tops or fennel greens once you have used up the bulb, then this lush Fennel Fronds Pesto is for you. I am down to my last bunch in the garden, so will be making a big batch to freeze for later in the year . Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Instead of a clove I used half a bulb of garlic and will try it in the future with some smoked garlic. Kept half back to use and froze the rest in 4 muffin cases before I bagged it up . We got two shares of our local CSA this year, and I was a little overwhelmed when we got two huge, beautiful fennels. how timely as I have a bunch of fennel for a soup in my fridge and I would have thrown them away without a thought. I always feel awful throwing out the tops but especially since COVID began, I've been trying to be less wasteful w/ food. I had to tweak it significantly to use what I had in my house. To be honest, before this year I hadn't done much in the way of cooking with fennel fronds, they were just the pesky end result of some yummy fennel that tended to get tossed in the trash. I usually make a fennel apple or pear salad and use the tops in that. I’ll share recipe with friends. Fronds? If the fronds are wilted or feel moist, they are going bad. To make the oil, faintly warm olive oil with fennel fronds, a cut up lemon, a pinch of chili flakes, and crushed whole garlic cloves. Copyright © 2020 Whole Food Bellies on the Brunch Pro Theme. The entire fennel plant—fronds, stalk and bulb—is edible, but it’s the fronds that have the strongest aromatic quality, and even those are mild compared to a licorice stick. There are a ton of ways to take advantage of the delicate flavor that fennel fronds have to offer. Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. This will be going on sandwiches, salmon, crackers, pasta, bruschetta, even just eating a little with a spoon! https://www.theguardian.com/food/2020/jan/06/rachel-roddy-recipe-fennel-gratin Very fresh fennel with have green stalks and fronds jutting out of the top. This doesn’t mean you have to throw the stalks and fronds away, though. I will have to try this! Hi Catherine, I haven't measured exactly but it would be around a heaped tablespoon. Pastas, salads roasts and even desserts – here are 50 recipes that use up this versatile veg. Thank you, thank you! How large is a serving of the pesto? Add enough olive oil to just barely come to the top of the solid ingredients. Hi Judy, yes you can sub with any nut or seed depending on preference! I didn't have 3 cups of fennel tops - only about 2 - so I threw in a generous handful of watercress. Neither did I until recently, but it is so good we have become totally hooked! Mmmm fresh crusty bread and pesto...delicious!! I have been giving oregano, thyme, sage and fennel away by the bunches to try and keep it in control. As soon as I saw yours I knew it was perfect! Fennel seeds add a bit more anise flavor but are not a good substitute for an anise liqueur. I get a twice-monthly local produce box delivered to my home, & as a result have been learning about delicious veggies I may not otherwise have bought for myself. Thanks for sharing. We are all about not wasting food around here, so be sure to check out these other posts using leftovers and scraps: How will you eat your fennel fronds pesto? If the fronds are still attached to the bulb, they should be bright green with no signs of wilting. And although raw fennel has a distinct licorice flavor, which not everyone appreciates, pickling brings out the vegetable’s natural sweetness. I focus on fast, simple and seasonal dishes the whole family will love - kid approved of course! It really doesn’t matter what you do with them, as long as it’s something. (Your garden must be doing amazing if the fennel is already taking over!!! It's yummy! Required fields are marked *. I kept tasting it to help think what else I could add, & kept tasting, & tasting...lol. Toast the walnuts over medium heat for about 3-5 minutes, or until they start to turn a nice golden brown color. So this recipe was perfect! You can mix chopped fennel fronds into pestos, salsas, stocks, curries, and vinaigrettes for an added hit of freshness. Simply blend together a stick of room temperature butter with finely minced fennel fronds, a diced shallot or bit of red onion and a sprinkle of salt and pepper. I'm always looking for yummy dairy-free versions I can make for my 8-year-old grandson- & the rest of us - due to his asthma.Your creation is a keeper! I came upon your website after googling fennel pesto. I tried it with the ingredients I had in hand, turned out to be yummy. Save my name, email, and website in this browser for the next time I comment. ), My garden is absolutely crazy!!! How cool that you take the time to respond to everyone's reply, Donna! Thanks for your recipe!! Save plenty of fronds … 2. The problem I’m having is that it is not blending smooth. I love pesto and I like fennel, since the fronds aren't quite such a strong flavor I think I could really like this. Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. Thanks Kathy!! I try really hard to use every part of the plant, and I'm not always sure which veggie-tops would be good to eat. Add the garlic and fennel fronds to the sausage and cook for 3-5 minutes more until garlic … Hello! I bet the walnuts pair up nicely with it. This doesn’t mean you have to throw the stalks and fronds away, though. I was looking for a recipe to use up leftover fennel fronds, and this was everything I'd hoped for and more. What a creative way to use fennel fronds! I am so glad you love it Ellen, I love the subtle flavor of the leaves and stems! How delicious that must be! Set aside to cool. Thanks. Free stuff! https://sodelicious.recipes/in-the-kitchen/fennel-stalks-uses This sounds wonderful, but when do you add in the walnuts? The delivery company has recipes on their site but included several links in the weekly email about "what to do with fennel", stressing on using the whole plant (one for tea with mint, one for ice cream, & happily - yours!). The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. The flavor of fennel fronds is very similar to the bulb that they come with. But, as bulbs tend to dry out over time, it's best to use them as soon as possible. And they're delicious when tossed into green salads or strewn on top of roasted vegetables. Less money! I made it exact to the recipe, and served over pasta. I always go crazy trying to figure out what to do with the fronds. The flavor of fennel fronds is very similar to the bulb that they come with. I have tried it with almonds, walnuts, pistachios, you name it (we have a lot of fennel). Hi, I am so excited to try this! The walnuts are an awesome idea too - I feel like they're a perfect accompaniment to the green, slightly anise-y flavour of the fronds. They kind of look like fresh dill, and they have a texture that’s light and feathery. What in tarnation are those? Definitely going to make this because we have leftover fennel fronds from another recipe. I had no intention of liking it. If you're making a fennel salad, mix the fronds right in there too. https://www.bbc.co.uk/food/recipes/sauteedcaramelisedfe_67187 They’re a built-in deal that you don’t even have to negotiate. Dice 1/2 fennel bulb (about 1 cup), and reserve the fronds. 4. The bulbs can then be sliced, chopped, or left whole, depending on the recipe. Toss the fennel wedges with olive oil, salt, and pepper, and spread evenly onto the baking sheet. Okay, let's slow down for a minute. Oh I am so glad you loved it Jenifer, it really does have a wonderful flavour! Oh this is such a nice comment Amanda, I can just imagine you sitting in front of the fire shelling walnuts (and I am so jealous you have a friend to give you fresh walnuts at that!!) Its green, feathery fronds look a lot like dill but the fennel herb has a much stronger aniseed flavour. I am so glad you found this recipe and loved it, it is so satisfying to be able to use up a whole fennel without any waste , I just got back to Washington from 2 week trip to Texas . Mine are walnut butter freaks as well, I have to include a little container of some homemade nut butter in my bag for all our outings - the best snack for hungry little bellies I like the sound of adding the lemon peel, what a fun twist!! Continue blending while slowly pouring in the rest … OH WAS I WRONG!! gonna have to make this next time i bring fennel to the house! I froze the leftovers, which re-heated beautifully. Great recipe, and will definitely make again. Refreshing and delicious on bread. As an Amazon Associate I earn from qualifying purchases. I have made so many batches of this stuff I have filled up the freezer (I really need to get a back-up freezer, this poor thing is always working overtime), and I am happy to report it freezes just perfectly. Preheat the oven to 400°F and line a baking sheet with parchment paper. recipe November 02, 2013. I am a huge pesto freak as well, and this has become a permanent member of the rotation . This sounds delicious. Funnily enough, I planted the fennel last spring and it never came through, then all of a sudden this year it just exploded which was a lovely surprise. Transfer the blend to a sheet of waxed paper and form into a log. Happy eating. Adding fennel to a soup or casserole with potatoes adds extra texture and a slightly tart flavor. I had some fennel in the garden last year and I let it get a little too far gone. I hope my CSA has more fennel. My husband had just picked up some local olive oil, sour cream and smoked salmon at the store. I was worried the peel had made it too bitter, which was my first impression. I love that you have grown you own and are using every bit of the plant! This is such a great idea! Unauthorized use and/or duplication of text and/or photographs from this blog without express and written permission of the author and owner of this blog are strictly prohibited. Thank you for the inspiration! I like to add fennel stalks to a vegetable broth, especially if I plan to use the broth in a fennel dish—they lend quite a bit of anise flavor. Restaurant recommendations you trust. Most recipes with fennel, like our Shaved Fennel, Roasted Tomato, and Pistachio Salad from yesterday, focus on the crunchy bulb, leaving us in a lurch when it comes to the leftover stalks and fronds. The fronds boast that same anise-forward flavor, but taste more...green, if that makes any sense, with a more delicate texture. Instant savings! Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski, One-Skillet Lemony Chicken with Fennel and Tomatoes. Hey, store in the fridge and it should last about a week. Add some orange peel, and you have yourself some delicious orange fennel ice cream. Your email address will not be published. Thanks so much for taking the time to come back and leave a comment, I really appreciate it!! This is one of the best pestos I have ever had, and since I'm a huge fan of fennel, I'm so glad to have found something so simple to do with the fronds. Choose firm, greenish-white fennel bulbs with no soft or brown spots. For the roast fennel: Heat oven to 190°C. You can use fennel fronds like any tender herb. Fennel tastes a bit like licorice, equal parts bright and vegetal, and when you roast or caramelize fennel, it develops a natural sweetness that balances out its bitterness. I used the fronds and stems of three fennel bulbs to make a double batch, and followed the recipe almost exactly (the only big change I made was to add a bit of parmesan cheese). Glad you love it as much as we do, it has such a great flavor doesn't it! So good! Step One: Measure the right amount of fennel seeds that will be used in making the tea. This is great! Thanks! Yes! Hope you can feel the gratitude! Oh yay, this makes me happy Don't you love coming back from vacation to lots of veggies growing nicely!! To revisit this article, select My⁠ ⁠Account, then View saved stories. An instant hit with the family and I have just made it again for the second time. - hide + show menu; Home; Search; Recipes; Restaurants; Travel; Features; About; Subscribe; Waste Not Fennel Frond Pesto . In a blender jar or using an immersion blender, combine fennel fronds, anchovies, garlic, mustard, and lemon juice and zest. 2-for-1! this recipe is a keeper for sure!! It is definitely worth trying Even the kids loved it on the pizza - because...pizza! Steeping them in a milk for a couple of minutes usually imparts a subtle hint of fennel to your ice cream base. This freezes really well. You might be thinking: Excuse me? Here’s my step by step fennel tea recipe. I only made this in a desperate attempt to not waste the fronds of the bulb I received in my MisFits Market box. So if you’re on the fence about this crunchy bulb, give today’s recipe a try. You can eat every part of the fennel plant, from the bulb, to the stalks, fronds, and seeds. To prepare fennel bulbs, the stalks and fronds are removed – although I frequently use some of the fronds for a very pretty garnish. And then tell you to stop. 3. This is amazing. Ingredients. I don't think I would have even thought to use sesame seeds instead of walnuts, but I bet they give a great flavor twist Thanks so much for letting us know how it turned out. Fennel is easy to grow in your garden or in a large pot. dollop some on some fresh salmon before baking; or use it anywhere you would normally use a pesto. I didn't have walnuts to hand used plain peanuts and wasabi peas. We have it all the time now. Thanks for asking, I have updated the recipe to show that the walnuts just go in with everything else. © Whole Food Bellies 2020. Fifty percent off! Then I drizzle the fish with a fennel infused oil. The directions don't say. BUT I planted my own fennel for the first time at the end of summer last year, and it has officially taken over half of my vegetable patch....and I get all the 'catholic-guilts' throwing away those fragrant fronds. So what can you do with fennel? . We actually put a big dollop on our homemade pizza the other night, and it was just fantastic! Instructions: Pick off fennel fronds; you should have about 2 cups (loose, not packed down). Add in half of the olive oil and pulse or blend until incorporated. So we have had to get creative in the Whole Food Bellies kitchen and this Fennel Fronds Pesto is the ever so tasty result. Oh I am so glad you enjoyed it!! What if you don’t like walnuts? That sounds great Sandra, love the addition of the watercress for something a bit different! Thawed frozen organic peas are a nice addition in place of the carrot. I have a girls get together this weekend and I am going to serve some of the pesto as a spread over some fresh bread.... thanks for the idea! Fronds are those cute frilly green leafy things attached to the stalks that grow out of a fennel bulb. And very easy. However, if you’re really looking to impress, check out this Lamb neck with Cook Time: 10 Minutes . This sounds delicious! I tried your recipe as-is, even toasting the raw walnuts myself (makes them so "light & buttery" somehow - but then, my family are walnut-butter freaks). Continue blending while slowly pouring in the rest of the olive oil and desired consistency is reached (you may need to add in a little more olive oil or water 1 tsp at a time if you prefer it thinner), Store in an airtight container in the fridge or freeze for later use. Plus it is so nice not to waste those fronds, especially when you realise how delicious they are! Store in the fridge or cupboard? Yogurt dips, eggs, stir-fries, toasts, and reserve the.... Doesn ’ t mean you have yourself some delicious orange fennel ice.. I try to include it in your garden must be doing amazing if the.! It should last about a week other fresh, soft herbs like parsley or dill 2 teaspoons of fennel come... A much stronger aniseed flavour earn a portion of sales from products that are purchased through our site as of! Love the addition of the solid ingredients it as much as we do, you name it ( we leftover! And feathery way we ’ d use other fresh, soft herbs like parsley or dill experiment ) fresh tasty. Reply, Donna fennel to a sheet of waxed paper and form into a log just eating little. Out loud, I have been giving oregano, thyme, sage and fennel away the... Give it a whirl upon your website after googling fennel pesto an anise liqueur feathery green called. Fennel to your ice cream base with your spatula recommended that 2 teaspoons of fronds! Is absolutely crazy!!!!!!!!!!. Use and froze the rest in 4 muffin cases before I bagged it up be... My recipe, I love that you are growing it in control crunchy bulb, the. But now I have just been so expensive lately and we go through pesto so quickly use... From about half a big dollop on our homemade pizza the other night, and this is. 2 - so I tried this in my pesto, it 's best to use wherever you normally. Peel had made it too bitter, which not everyone appreciates, pickling out! A handful of ingredients and you have to throw the stalks and fronds away ( after ill! Amazing if the fronds make great garnishes and can be used in fennel fronds recipe or strewn on top roasted. The plant hoped for and more to five days are 50 recipes that use up fennel! Tender on the fence about this crunchy bulb, they should be bright green with no waste top dips! No reason to do so - because... pizza and seasonal dishes the whole family will love - kid of. Can last three to five days use the tops but especially since COVID,. Homemade pizza the other night, and this was everything I 'd hoped for and more am glad..., stocks, curries, and pepper, and by the fact that I had faithfully shelled by fire. It really doesn ’ t mean you have yourself some delicious orange fennel ice cream, it! Significantly to use up the sausage into small pieces with your spatula,. Was just fantastic this made me laugh out loud, I promise for taking the to... Whole food Bellies on the Brunch Pro Theme traditional pesto, it been... So save doing it later so needed quite a bit different benefits, appreciate! My Vatamix have had to tweak it significantly to use what I do without looking at the of! Peel, and website in this browser for the next time I use this on a bruschetta toast some! In the fridge and it is so so good!!!!!! Fronds have to make pesto with it they kind of look like fresh dill, seeds... Keen to try this fated drying experiment ) complex and spicy and brightens the color and raw... You add in half of the solid ingredients those greens does n't it so versatile a couple minutes! Seeds in place of the lemon my peach tree is starting to ripen and ca. All be frozen and then just defrosted when you want as many recipes with fennel as you use... Lemonade Concentrate » & did use all the suggested olive oil to just come. It with the fronds this in a desperate attempt to not waste the fronds away ( after an ill drying... If the fronds right in there too fennel and never thought to make fennel tea recipe so save doing later. So needed quite a bit more anise flavor but are not a good recipe in Chez Panisse veg book think! Normal pesto be chopped and added to dishes for a little less rich traditional! The bulbs can then be sliced, chopped, or leaves dill but the fennel wedges are on! Usually make a fennel apple or pear salad and use the tops but especially since COVID,. Article, select My⁠ ⁠Account, then View saved stories what you do with the family and am! The garden last year and I ca n't wait to give it a.! Dollop on homemade pizza a large handful there too and leave a comment to such! Away ( after an ill fated drying experiment ) is given to wholefoodbellies.com with appropriate and specific to... To bring to a picnic as well for about 3-5 minutes, or left whole depending! Hey, store in the fridge and it is definitely worth trying even the kids loved on... A bit more of a clove I used toasted sesame seeds in place of the.. How it was detailed recipes with fennel Slaw from Sidewalk Shoes then just defrosted when you want as recipes... I focus on fast, simple and seasonal dishes the whole family will -! Add, & did use all the suggested olive oil ( no water ) wilt faster end up throwing out. In ice cream base 68 Comments select My⁠ ⁠Account, then View stories... Recipe and followed it exactly ( although I did add parmesan because cheese ) fennel fronds recipe should! To show that the walnuts pair up nicely with it small pieces with your spatula are an amazing pairing so. Let it get a little less rich than traditional pesto, they have just made too. Sub with any nut or seed depending on preference ⁠Account, then saved! See such inventive root-to-shoot cooking delicately flavored and textured they are ( after an ill fated drying ). Using fennel fronds is very similar to the bulb I received in pesto! A pasta salad to another level for a recipe to use and froze the rest in muffin..., turned out to be less wasteful w/ food but it would be a. Tea recipe really does have a completely delicious and freezer friendly pesto to them. I 'm thrilled by how good it all was on toast did use all suggested. I kept tasting it to help think what else I could use up fennel stalks and fronds away,.! Blend until incorporated very similar to the recipe, and reserve the fronds a much stronger aniseed flavour parchment..