Fennel and almond pesto: vegan, gluten free

I think it’s about time I posted somethign a bit more savoury.  I made this a couple of weeks ago, but haven’t had chance to share it with you!

I had that lovely fennel from the Farmer’s Market…

Farmer's Market, squash, kabocha, harlequin, butternut, sprout top, fennel, sage

Farmer’s Market

All too often, when you buy fennel it doesn’t have the tops – so I was happy to get this one with the tops – yay!

If you get fennel fronds, don’t let them go to waste – make this delicious pesto, perfect on pasta:

Fennel frond, pesto, pasta, buckwheat, pea, mushorrom, almond

The nutrients in fennel make for excellent antioxidant properties:

“Fennel is an excellent source of vitamin C. It is also a very good of dietary fiber, potassium, manganese, folate, and molybdenum. In addition, fennel is a good source of niacin as well as the minerals phosphorus, calcium, magnesium, iron, and copper”

Fennel and almond pesto

  • fronds from 1 fennel bulb
  • 5g almonds
  • 5g nutritional yeast
  • olive oil – if that floats your boat

Simply throw all the ingredients into your food processor and blend until it all comes together.  I left out the oil, and used 2 tablespoons of liquid from cooking my pasta.

Serve over pasta of your choice, or however you like it!  I had mine with buckwheat pasta, mushrooms and peas – yum!

Have you used fennel fronds in your cooking?  What is your favourite thing to do with pesto?


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One thought on “Fennel and almond pesto: vegan, gluten free

  1. […] Fennel and almond pesto: vegan, gluten free (itcomesnaturallyblog.wordpress.com) […]

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