Taking a trip to the farmers market in the summer can always be a wonderful experience. You will generally find typical ingredients like squash, tomatoes and beans in July, but this week I found something really interesting: baby fennel. I’ve never seen this variety of fennel so I was intrigued. Not only was the bulb tiny, but the fronds were soft and dense. Almost immediately I thought the fennel fronds would make a tasty pesto.
Baby fennel bulbs have a mild sweet flavor, a little less pungent than it’s larger cousin. The fronds on the other hand are much denser and have a bright fresh aroma when cut. Perfect in a summer salad.
Once I got my bunch home I gave them a quick rinse
then trimmed the bulbs and fronds.
You can easily eat them raw but I decided to give them a quick blanch in boiling salted water, then slice in half. I had some red skin potatoes on hand and after a quick boil decided to make an easy potato salad.
I remembered seeing a fennel frond pesto recipe by Melissa Clark a while back and after a quick review I adapted it with some ingredients I had on hand. Click this link to see my: Fennel Frond Pesto recipe.
This fennel frond pesto is perfect on pasta as well. Remember, whatever pesto you have left can be placed in an ice cube tray and frozen for future use. One cube of pesto is equal to a serving.