Appetizers & Snacks/ Raw

Fennel Greens Pesto

This spring’s farmers market brings beautiful large fennel bulbs that come with a rich crown of greens. I used to chop them finely and freeze them but being deep down in the freezer they seem to be forgotten. That’s why I decided to go for a simple and easy pesto that I store in a wide jar, handy to top it up and scoop the last bit of this lovely pesto with a silicon spatula. Give it a try! It goes well as a dip, a spread or in your favorite pasta.

Fennel Greens Pesto

Print Recipe
Serves: 20 Cooking Time: 10 mins


  • greens of a large fennel
  • 1 large garlic clove (peeled)
  • 100 g cashew nuts
  • 200 ml olive oil
  • 70 g Parmigiano Reggiano or Grana Padano cheese
  • 1 teaspoon of sea salt
  • pinch of pepper
  • juice of half lemon



Wash the greens and remove the stalks that I usually collect in the freezer to make a vegetable broth


Peel and crush the garlic


Roast the cashew nuts in a pan on a medium heat


Finelly grate the cheese


Blend all the ingredients in a food processor


Taste and add more salt/pepper if you need to

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