How to make Fennel Pesto! (Yes!! Fennel!!)

So, you thought you’d go through life eating Basil Pesto & Sundried Tomato Pesto did you? (don’t get me wrong, I love me some Basil Pesto!)

Well, as a believer in experimentation, I thought I’d see what happened when I blended up Fennel Fronds into a Pesto – it’s delicious!

If you’re not hugely familiar with Fennel, it has a gorgeous, liquorice flavour.


Into the blender, throw a few strips of the fennel bulb (about 1/4 of the bulb – save the rest for a nice salad) a handful of cashew nuts, a squeeze of Lemon Juice, 1 clove of crushed garlic, all the fennel fronds (those green things) and a little Extra Virgin Olive Oil. Blend! Add a little more oil, blend some more – it’s not an exact science. Keep tasting until it’s a nice, pesto consistency.



As you can see, I threw in a few basil leaves as I really do adore basil!


**PS: If this is your first time, you should totally check out my free e-mag!

Read rosieteapot magazine