I really can’t bear waste, and I’m always trying to find ways to use the leftovers from our Veg Box People box.
Sometimes it’s easy, clean veg peel, or those bits of an onion, or cabbage that are just a little too tough, can go in stock. Beetroot leaves can be used in salads, soups, or just sauteed with a little butter.
But I was a little stumped when after slicing my fennel bulb and using it in a fish dish, I was left surrounded by fennel fronds. Those fine leafy bits at the top. There were too many to just use in the cavity of a roast chicken, and I had plenty of fennel in my dish already. The tougher ones could go in a stock (or in the freezer to use later in a stock. But there were lots of finer, softer leaves.
Google to the rescue. I searched to see if anyone had used them in pesto and a few had, (though a couple of the recipes were stuck behind paywalls). And again, most of them called for stuff I didn’t have in, or it was part of a larger recipe. I just wanted something I could make now and stick in the fridge for later. Oh and most of them were American which means they used cups as a measure. I mean… How much does a cup of fennel weigh exactly?
So I bodged it. Worked out how much fennel I had, and guestimated. Used nice round numbers, so it’s easy to size up or down a per how much fennel you might have. Oh and used hazelnuts as those were what I had in the cupboard. I used some of the Parmagiano Reggiano I had left from that massive treat box, but you could easily use a hard Cheddar, or a Parmesan substitute if you want a vegan version. You just might need to tone down the amount of nuts you use if going for the latter.
The result was rather surprising. It’s not anywhere near as fennel-y as you’d expect. The hazelnuts tone the aniseed right down, so instead what you get is something green and fresh, and a bit delicious. Good enough that my husband cleaned his plate when I used it to top some cod loins. And I’ve got it again today for lunch, on top of some chicken breasts. A little goes a long way.
And there’s just enough left for something else. I’m just not sure what yet. Maybe I’ll thin it with some oil and vinegar and make a salad dressing, or just stir it into some mayo.
Either way, this is an easy recipe, and saves on waste. Bonus.
Fennel Top Pesto
Don't throw away those fennel fronds, make a meal out of them!
Ingredients
- 100 grams Fine fennel fronds
- 1 clove Garlic
- 100 grams Parmigiano Reggiano, or Parmesan (or vegan option), grated
- 50 grams Hazelnuts
- 3 tbsp Olive oil (or more depending on consistency)
Instructions
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Wash and dry the fennel tops
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Add everything, except the olive oil to a blender
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Set the blender going and gently drizzle in olive oil until it reaches the right consistency.
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Keep in the fridge, in a tub, or jar - it will last a couple of days. To serve, stir into pasta, stuff into chicken breasts, or use it to top fish.
