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…
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:
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?