Unsure of what to do with all your fennel fronds? Try this delicious fennel frond recipe!
The feathery fronds of fennel can be intimidating and may leave you wondering whether the bulk of the plant is even edible. I’m here to tell you that the fronds and stems ARE a treat to eat just as the bulbs can be. They’re a great real food ingredient, packed with vitamins and minerals.
I see it all the time as the nutritionist of Copper Moose Farm; CSA (community supported agriculture) members and customers walking out the barn doors with these beautiful wispy tops hanging out of their bag and a perplexed look on their face.
I bring you this delicious primal diet fennel frond recipe as a winner in so many ways. It’s essentially a pesto, which makes it a versatile dip to have in your back pocket. It’s freezable, adjustable (try with different nuts), and adds flavor to so many real food snacks and meals.
Personally, I love it on top of sliced goat cheese gouda, but this simple dip can be used on eggs, salad, veggie noodles, grilled chicken or steak, or on your favorite “meatza” pizza recipe.
In fact, we would love to hear about your creative uses for this fennel frond dip! Pull off all the wispy greens and have some fun in your kitchen. It pairs well with Rosemary Turnip Chips or Kale Chips.
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Creamy Fennel Frond Dip: A Primal Fennel Frond Recipe
- Prep Time: 10 mins
- Total Time: 10 mins
Ingredients
- 1 cup fennel fronds
- 1/4 cup raw almonds
- Juice from 1/2 a lemon
- 1/4 tsp. sea salt
- 1/4 cup extra virgin olive oil
Instructions
- Place the fennel fronds, almonds, lemon juice, and salt in the bowl of a food processor. Pulse until almonds are well chopped. Scrap down the sides of the bowl as needed.
- While the food processor is on, add the olive oil and process until well combined.
- Serve over sliced goat cheese (or other cheese of your choice)!
