Fennel Fronds Pesto

I received my Imperfect Produce delivery over the weekend, which is always like Christmas for me. Among other great fruits and vegetables in my delivery box it had fennel. Two of them! I personally love fennel. It can be enjoyed raw, sliced thin and tossed in salads or quartered and oven roasted. I usually only eat the bulb of the fennel and toss the stalks and fronds in my vegetable broth for extra flavor. This week I was feeling the need to try something new. So I added the stalks to my vegetable broth bag like usual, only this time tearing off and setting aside the fronds as I went. I am thinking If I can make a pesto out of carrot tops I can certainly make a pesto out of my fennel fronds, right? So that is what I did! The fennel pesto was so vibrant and flavorful. This was my first time making it and certainly will not be my last. I prepared roasted potatoes for dinner and served them with the pesto right over the top. This recipe will also be awesome used as a spread for wraps and sandwiches or as a marinade for wild salmon.

Ingredients

  • 2 cups of fennel fronds
  • 2 garlic cloves
  • 1/2 a lemon, juiced
  • 1/4 cup of walnuts
  • 1/4 cup of extra virgin olive oil
  • 1 tablespoon of water
  • 1/4 teaspoon salt

Instructions

  1. Add all ingredients to your food processor or blender (I used a food processor) blend until your desired consistency.
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Never Purchase Broth Again!

It is not too good to be true, I promise! My family loves soup, in fact, I could probably eat soup everyday, so this hack has really helped me in many ways… Saves me money, I have broth made from fresh organic ingredients with no preservatives and helps food waste and reduces trash. Making broth from scraps

All you need is a gallon sized freezer bag, preferably reusable. I got mine from Blue Avocado or a Tupperware you are willing to keep in your freezer to reuse will work just fine as well. Next, your vegetable scraps, stems and ends! Yup, that is it. Every time you are in the kitchen prepping your dinner take out your freezer bag and add your carrot peels, celery ends, onion and garlic skins, and herb stems to it then, put your bag back in the freezer until it is full. When you’re all full it is time to add soup to your weekly meal plan. Add the contents of your bag to a stock pot with about 10 cups of water with some salt & pepper maybe a bay leaf and a sprinkle of turmeric. Simmer for about an hour and let cool, strain out you vegetable scraps and you will have enough broth for a big pot of soup and then some! Leftover broth is good in the fridge for about a week, or you can choose to freeze your broth as well for future recipes, if you do this remember to leave room in your container for the broth to expand when it reaches its freezing point. Also, I may have only listed a couple vegetables to add to your freezer bag, those were just examples, don’t limit yourself! You can also add things like mushroom stems/ends or even insides of peppers, fennel tops. Really anything you think will maximize the flavor of your broth.

Making broth from scraps
Made a big pot of soup and still have this left over for the week.

Side note: This life saver hack is not my own. This is a tip I got from my Thug Kitchen  cookbook years back, and I feel it needs to be shared. If you are looking to introduce more plant based recipes into your diet this cook book is awesome and hilarious. The amount of money I saved on not having to purchase broth paid for the book in about 2 months (like I said we like soup)

Supplies

  • Reusable gallon sized freezer bag

Ingredients

  • Vegetable scraps
  • A teaspoon of Salt and Pepper
  • A bay leaf, a sprinkle turmeric and/or garlic powder if you have it

Instructions

  1. Collect enough vegetable ends, peels, stems to fill a gallon bag
  2. Add to stock pot with 10 cups of water
  3. Add salt and pepper, bay leaf, turmeric
  4. Simmer for about an hour
  5. Strain
  6. Make some soup