Vegan Fennel Pesto

Remember a few days ago when I said to save your fennel fronds? Well here is a simple and quick recipe for pesto using something that most people toss!

What You’ll Need:

Fennel fronds from 1 bulb

4 garlic cloves

1/4 nutritional yeast flakes

1/4 lightly toasted pumpkin seeds

1/2 extra virgin olive oil

salt to your tasting

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Simply add all your ingredients to a food processor and blend away! We had our pesto with potatoes, onions, and a very tasty vegan sausage. I just boiled the potatoes, meanwhile toasting the onions and sausages on medium low. Once the potatoes were soft but not mushy I drained the water and added them to the stir fry pan with just a touch of oil.

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Potatoes are an excellent replacement for pasta in most recipes. We are slowly trying to pull away from many of the processed foods – especially supermarket breads, pastas, and fake vegan freezer meats. Convenience typically means full of preservatives.

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Hope you all love this easy pesto – proves that you really can make pesto out of… well, anything!



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