Fennel fronds and walnuts pesto


Ingredients: 2 people

  • 125g walnuts
  • Fronds of one big fennel
  • 1 lemon juiced
  • 2 cloves garlic
  • Salt and pepper
  • 100g olive oil


  1. Wash and cut the fronds of the fennel.
  2. Toast the walnuts over medium heat around 5 min. Set aside.
  3. Add walnuts, fennel fronds, lemon juice, garlic, salt and pepper to food processor. Add in half of the olive oil and blend until incorporated. Pour the other half and blend again.
  4. Store in an airtight container in the fridge.
  5. Enjoy with pasta and parmesan or as a dip!