Go Back
Print

Fennel Walnut Vegan Pesto

Course Appetizer, Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Melissa

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.
  • In the bowl of food processor add walnuts, fennel, garlic, lemon juice, and nutritional yeast, salt and pepper.
  • Combine for 3-4 minutes drizzling olive oil in a little at a time until broken down into a paste.
  • Serve with pasta, crusty bread, etc.