Fennel “Beard” Pesto
Unsurprisingly, the Italians have romantic euphemisms for food terms. For example, unpeeled garlic is called, “garlic in camicia” (in a dress shirt). Adorable, right? The feathery fronds on fennel stalks are called, appropriately, "la barba,” or, “the beard.” That aromatic beard, so often tossed aside, is full of antioxidants, can be a flavorful garnish, and can even be used for pesto.
When I bought two fennel bulbs at the farmer’s market recently, I returned home not only with the bulbs, but also with twelve inches of stalk and beard. I cringed at the thought of throwing the stalks away. What a waste! Instead, I threw the woody stalks in a pot to make… stalk stock? Then, I harvested the fronds, cleaned and dried them, and combined them with classic pesto ingredients. This simple, vibrant pesto, when combined with white beans and penne, makes a great weekday lunch. It would also be delicious on crostini or in a panino
Fennel Beard Pesto
Ingredients
1 clove garlic, not in camicia
1 cup coarsely chopped fennel fronds
2 tablespoons chopped basil
1/2 cup grated pecorino
Dash nutmeg
1/3 cup extra virgin olive oil, plus more if needed
Kosher salt and black pepper to taste
Directions
Combine all ingredients in a food processor until a thick sauce forms, adding extra oil if sauce is too thick. Refrigerate or use immediately.