Lebanese Wild Fennel Pesto Recipe

5 from 4 votes

This wild fennel pesto recipe is inspired by a Lebanese fennel pesto using dates and hazelnuts. It is totally vegan and gluten-free and makes a simple seasonal and wild harvested snack or appetizer. Hazelnuts can be grown locally in Canada and in the Spring wild fennel is freely available for harvest.

Prep Time5 mins

Total Time10 mins

Course: Appetizer

Cuisine: Mediterranean

Keyword: Fennel Frond Pesto, Fennel Frond Recipes, Wild Fennel Recipe

Servings:

Calories: 114kcal

Author: Rachel @ The Conscious Dietitian

Ingredients

3 cups wild fennel packed
10 dates soaked*
1/2 cup hazelnuts whole
1/4 tsp salt
1/4 cup olive oil extra virgin

Instructions

If your dates are hard, option to soak them in hot water for a few minutes while preparing the other ingredients. This will help the dates blend easier.
Roughly chop the wild fennel. Add all of the ingredients into a high-speed blender or food processor. Process until the pesto ingredients are well incorporated and a smooth consistency forms.
Store in an air-tight container in the refrigerator for up to 5 days. Make a large batch and freeze in individual containers to enjoy throughout the year.

Notes

*if the dates are hard, soak them in hot water for 5 minutes before use

Adjust the sweetness: Increase or decrease the dates - try 4 to 6 to start

Alternatives to hazelnuts: Try almonds or pistachios in place of hazelnuts

For a smoother texture: Increase the olive oil by 1 tablespoon

Nutrition