Raw Fennel Frond Pesto & A Flatbread

Posted on July 10, 2011


Fennel Frond Pesto (raw)

3-4 C. Fennel Fronds (green part only)

1 C. Raw Cashews

1/2 C. + 2-3 T. olive oil (add extra in while it’s turning as needed)

1 t. sea salt

juice of 1/2 lemon (roughly 2 T.)

1 garlic clove roughly chopped

One little piggy went to market, bought fennel, and wanted to put the green fronds to good use.

In my pondering I soon came to pesto. The most creative way to cook, I find, is just changing a star ingredient in an age old dish. In this case fennel takes the place of basil. This pesto is different in other ways as well. It’s also raw and vegan, if you’re interested in knowing. Instead of pine nuts and cheese, cashews add the creamy/nutty element, with lemon bringing a bite that keeps things interesting.

I really needed to process this long and hard, to break down the strings of fennel. And, while it’s churning pour the extra olive oil through the top to help ease it in. In the end it’s a beautiful green and delicious pesto. I was worried the licorice taste would be too strong, but it’s really surprisingly mild! Letting your creativity flow always brings lessons, but here it also brought a great reward.



I spread it on this flat bread I created yesterday, and topped with cherry tomato halves straight from the farmer to the table.

This bread worked perfectly. I was so excited. It’s more like a cracker than a bread, but the recipe it could work for a pizza as well. It’s so simple. I’m glad a raw bread has finally worked out so well for me.

Raw Flatbread

adapted from “Raw Food Real World”

2 C. Walnuts

1 C. Sunflower seeds

3 med. Zucchini

1/2 C. Flax seeds

1-2 t. Salt

and water (1/2 C.)

And, that’s it! Easy.

1. Soak the walnuts and seeds together for 1 hr. drain, and then process until it looks like a coarse meal. Transfer to a LARGE bowl.

2. Chop the Zucchini into chunks and then process. This should end up a similar coarse texture, no visible chunks, but not a puree: somewhere in between. Add to the bowl.

3. Turn the flax into a meal, using a coffee grinder or blender. Add to the bowl.

4. Add salt, and enough water to get the mixture to stick together. Using wet hands flatten over 2 teflex sheets. Dehydrate at 115 for about 4 hours. Flip and transfer to a mesh sheet and continue dehydrating for 10 hrs. or until crisp. Then cut into even rectangles.

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