Fennel frond pesto

Fennel frond pesto. Photo: Simon Lambert
Fennel frond pesto. Photo: Simon Lambert

Alison Lambert has a versatile use for fennel fronds.

I always end up with a mass of delicate fronds (leaves) and wonder what I can do with the excess.

This fragrant pesto will cling to pasta, dress up potatoes and go perfectly with fish, pork or chicken.


Fennel frond pesto


1 ½ cups fennel fronds
1 clove garlic
¼tsp fennel seeds, ground
100g whole almonds, skinon, lightly roasted
pinch chilli flakes
1 lemon, juice
extra-virgin olive oil


This can be ground using a mortar and pestle or done in a food processor. Either way the end result is excellent.

Place the fennel fronds, garlic, fennel seeds, almonds and chilli flakes together and blend until it's a coarse paste.

Add juice from lemon to begin with (add more if needed later).

Pour in enough olive oil until the pesto becomes a thick sauce.

Taste, add salt and adjust the balance if needed.

Store in the fridge for 1-2 weeks, making sure the surface of the pesto is covered with a layer of olive oil.

Makes 250ml


Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.


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