Pesto comes together in a pinch and is an easy way to ramp up the flavor of nearly anything. Add it to scrambled eggs, chicken, zucchini noodles, salad, sautéed veggies, and more. There are countless ways to mix up the flavors too, as I did with this pumpkin seed fennel variation. It’s cooling, fresh, light, zesty, and nutty (no actual nuts in recipe though). And, it’s dairy-free too! It’s also a fantastic way to use up fennel stalks and fronds. I don’t know about you, but those are parts that I usually end up composting.
On another note, did you see the replay of my segment from KATU Afternoon Live from last Friday? I made my mango lime cabbage slaw and it was an extra special show since my parents were there to watch from Michigan. They even got a cameo in my segment! Check it out HERE.
Cheers and enjoy!
- 1 cup fennel stalks/fronds, chopped
- 2 cloves garlic, minced
- 1/2 cup fresh cilantro
- 1/2 cup raw pumpkin seeds, preferably sprouted
- 1/4 cup extra virgin olive oil or avocado oil
- 1 lime, juiced
- 1/2 – 1 tsp sea salt
Combine all the ingredients in a food processor and blend to desired consistency, scraping down the sides with a spatula as needed. Taste and adjust flavor as desired.