Bakerita · by Rachel Conners★ 5.0 (1)
Fennel Frond Pesto
NUTRITION · PER SERVING10M COOK
CAL 74%·PRO 77%
CARBS 55G15% OF CAL
23G FIBER20G OTHER12G TOTAL SUGAR
FAT 130G80% OF CAL
17G SAT113G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan pesto made from fennel fronds, pistachios, garlic, and lemon. Mild, subtle fennel flavor. Use on pasta, vegetables, or proteins to reduce waste.
condimentmediterranean⚙️ food processor🌀 blendergluten freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 cup shelled pistachios (roasted & salted)
- 2 small cloves garlic
- 1 to 2 lemons (juiced, plus the zest)
- 2 tablespoons nutritional yeast (or parmesan if not vegan)
- 1 teaspoon salt (or to taste)
- 4 cups fennel fronds (the feathery green part of the fennel, thinner stems are fine to include)
- ⅓ cup olive oil
At a glance
PER SERVING · TIME 10M
CAL 74%·PRO 77%
CARBS 55G15% OF CAL
23G FIBER20G OTHER12G TOTAL SUGAR
FAT 130G80% OF CAL
17G SAT113G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 3009mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2800mg
- Calcium
- 468mg
- Iron
- 21mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 3009MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.