In chopping off those long stalks off the fennel bulb we got last week, I wondered if their attached fronds could be used for anything. It surprised me to immediately discover pesto recipes for fronds on the Web. I’m a pesto lover, and have made it with, of course, basil, and even flat parsley and coriander (used the latter on salmon recently, and have used basil pesto often on fish and pasta). Basil is the best but both are delicious in their own way. (A friend recently urged me to also try making arugula pesto, which I can’t wait to try!)
I generally followed this recipe which is pretty identical to the way I’ve been making basil pesto for decades, except that this one includes a juice of one lemon. I did skip toasting the walnuts as I usually just throw them non-toasted in basil pesto.
That same evening, I was slicing the beets we all received, and I loved the colors of it. It went so well visually with the pesto, so I took a photo of it (above). Luckily the taste of a little pesto on top of the uncooked beet was really delish, so aside from adding it to pasta, salmon or a sandwich, it and beets can be an appetizer for a gathering … yes, gatherings and sharing food and friendship the old-fashioned way have returned! I am grateful.
