For far too long, I have been discarding fennel fronds. You know, those pretty dill-like leaves attached to the stalks of a funnel bulb. Sure, I’d pick off a few fronds and use to garnish a dish, but then I’d toss out the remaining fronds still attached to the tough and inedible stalks. What a shame! I decided to see if the fronds could be made into a pesto, and sure enough, delicious! Use this vibrant pesto in a pasta, as a dip with crudités, or drizzled on a fennel salad. Salad recipe to follow tomorrow. If the fennel you purchase does not have a full 2 cups of fronds, cut the recipe in half and use only 1 cup of fronds.
September 2, 2011 3 Comments