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Fennel Frond Pesto

Delicious pesto to use those beautiful and nutritious greens
Print Recipe

Ingredients
  

  • 1 cup toasted walnuts
  • 3 cups loosely packed fennel fronds (and optional other greens like parsley, carrot tops, or spinach)
  • 1 lemon- juiced (seeds removed)
  • 1 clove garlic
  • 1 teaspoon sea salt
  • ½ cup olive oil 
  • optional 3 TBS parmesean cheese

Instructions
 

  • Start by processing just the garlic so it gets finely chopped.
  • Add the walnuts, fennel fronds, lemon juice, garlic and salt to the food processor.
  • Add in 1/2 of the olive oil and blend. Give it a taste and see if you like the thickness. Add 1 Tbs of olive oil or water or lemon juice at a time to thin it out to desired consistency.
  • Add salt to taste.

Filed Under: Fennel

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MAILING ADDRESS: 11024 Balboa Blvd #27, Granada Hills, CA 91344
OPERATING HOURS: Sunday - Thursday 6:00 am-4:00 pm

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