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Fennel Frond Pesto With Lemon and Anchovies Recipe

Name: Fennel Frond Pesto With Lemon and Anchovies Recipe
Yield: 16
Ingredients: 1 quart lightly packed fennel fronds and tender stems (from about 4 bulbs), very roughly chopped; 5 oil-packed anchovy fillets; 4 medium cloves garlic; 1 tablespoon Dijon mustard; Juice and zest of 1 lemon; Extra-virgin olive oil; Kosher salt

This flavorful Fennel Frond Pesto with Lemon and Anchovies is a zesty and aromatic twist on traditional pesto. Made with fennel fronds, anchovies, garlic, Dijon mustard, lemon juice and zest, and olive oil, this pesto is perfect for adding a burst of flavor to pasta, meat, or roasted vegetables.

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Ingredient

Fennel Frond Pesto With Lemon and Anchovies Recipe Image

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Ingredients

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Nutrition Facts

Ingredients

(Servings: 16)

Scale

1 quart lightly packed fennel fronds and tender stems (from about 4 bulbs), very roughly chopped

5 oil-packed anchovy fillets

4 medium cloves garlic

1 tablespoon Dijon mustard

Juice and zest of 1 lemon

Extra-virgin olive oil

Kosher salt

Steps

View steps on seriouseats.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

32kcal

1%
Fat

1g

0%
Saturated Fat

0g

0%
Carbohydrates

3g

0%
Fiber

0g

0%
Sugar

1g

0%
Protein

1g

0%
Cholesterol

0mg

0%
Sodium

62mg

3%

Percent Daily Values are based on a 2,000 calorie diet.

Fennel Frond Pesto With Lemon and Anchovies Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts