Fennel Walnut Pesto

Not your usual pesto, this Fennel Walnut Pesto is a delicious spin on the traditional dish. Made with 7 ingredients in just 20 minutes.

We recently received fresh fennel in our weekly produce box. Thinking of ways to cook the white bulb was easy, but I wanted to make use of the fronds as well. This Fennel Walnut Vegan Pesto turned out to be a great way to use up those fronds. This pesto has a wonderfully refreshing flavor that really stands out from other pestos.

Ingredients

Pesto is usually made with pine nuts, but since I didn't have any and there were plenty of walnuts I decided to use what I had. Nutritional yeast takes the place of cheese with a bit of garlic and a squeeze of fresh lemon juice to really make it pop. Combine a couple of spoons of pesto with pasta for a delicious quick meal. I also enjoyed it spread on some homemade bread.

• fennel fronds
• walnuts
• olive oil
• lemon juice
• nutritional yeast
• salt & pepper

See recipe card for quantities.

Instructions

Making this pesto is super easy. Toast the walnuts to bring out the flavor before blending with the other ingredients. Simple and quick!

Equipment

You will need a food processor to make this pesto.

Storage

Store pesto in an airtight container in the fridge. Good for up to 3 days.

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Recipe

Fennel Walnut Vegan Pesto

Melissa

Not your usual pesto, this Fennel Walnut Pesto is a delicious spin on the traditional dish. Made with 7 ingredients in just 20 minutes.

Print Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer, Main Course

Ingredients

  

• 2 cups fennel fronds
• ¼ cup walnuts
• ¼ cup + 1 tbsp olive oil
• 2-3 garlic cloves
• 2 tablespoon fresh lemon juice
• 1 tablespoon nutritional yeast
• salt and pepper to taste

Instructions

 

• Preheat oven to 350 degrees.
• Spread walnuts out on a baking sheet and toast for 8-10 minutes. Allow walnuts to cool.
  ¼ cup walnuts
• In the bowl of food processor add walnuts, fennel fronds, garlic, lemon juice, and nutritional yeast, salt and pepper.
  2 cups fennel fronds, 2-3 garlic cloves, 2 tablespoon fresh lemon juice, 1 tablespoon nutritional yeast, salt and pepper to taste, ¼ cup walnuts
• Combine for 3-4 minutes drizzling olive oil in a little at a time until broken down into a paste.
  ¼ cup + 1 tablespoon olive oil
• Serve with pasta, crusty bread, etc.