A Quick How-to on Fennel Frond Pesto

There’s nothing better than getting a Community Supported Agriculture (CSA) share in the summer. You get to enjoy farm-fresh local produce while supporting your area farmers.

But, sometimes, the plethora of vegetables in your CSA box leaves you feeling overwhelmed. How can you possibly use up ALL OF THOSE greens every week?

I’m here to help! I know what it’s like to have a fridge full of CSA veggies – and no idea what to do with them. Especially when you’re stuck with something like fennel. It’s unfamiliar and you don’t know how to use it.


Enter pesto!

I’ve received fennel for the past few weeks in my CSA and my favorite way to use the fronds is to make pesto! Here’s what I do:

  1. I cut off the fronds from the fennel bulb and add them to my food processor. With this batch, I had some extra arugula so I threw that in as well.
  2. To taste, I add extra-virgin olive oil, walnuts, salt, garlic cloves, and Bragg’s nutritional yeast.
  3. I pulse in my food processor, and sample. Add more of whatever ingredients you need to suit your taste.
  4. Scoop pesto out of food processor and store in a container in your fridge. It should stay for about a week. Use the pesto on eggs, meat, and in salads – it’s super versatile, very forgiving (I never measure anything) and makes a perfect added fat on Whole30!

And now you just have the fennel bulbs to deal with! Check out the Whole30 forum for more ideas on how to cook them.

I also found this recipe for Bacon Fennel Hash from Little Bits Of that sounds delish!

Do you get a weekly CSA box? What are some of your favorite ways to use vegetables unfamiliar to you?