In my Spray-Free Farmacy fresh fruit and vegetable box this week I received what I thought was the herb dill but it did not smell or taste like dill.
It is in fact fennel fronds. Usually thrown away, the fronds, from the top of the fennel, are quite delicate and have mild anise flavour. I have been told they are great with seafood but also make a great pesto. I was quite surprised how great the pesto turned out so I hope you enjoy this recipe.Paleo Fennel Frond Pesto
1 cup of fennel fronds
1/4 cup of pine nuts
1 clove of garlic
3 tbs olive oil
2 tbs nutritional yeast
1 squeeze lemon juice
Place all the ingredients into your food processor and blend to your liking.
Note: I used my Thermomix on Speed 5 for about 5 seconds, scaped down the sides and repeated until I had the right consistency.
Serving Suggestion – Use the pesto to make a paleo pasta! This recipe served two adults.Fennel Frond Pesto Pasta
1 serving of fennel frond pesto
4 bacon rashes (sub for mushrooms if wanting a meat free dish)
1 red onion
2 cups of raw zucchini noodles
Fry the onion and bacon until cooked
Stir through the zucchini and pesto.
Note: Do not over cook the zucchini. It tastes much better just cooked.