Fennel Pesto

Servings 500 ml


  • 1 cup tightly packed basil
  • 1/2 zucchini
  • 2 cups fennel tops
  • 1 cup lightly toasted pumpkin seeds
  • 1/4 cup lemon juice
  • 3/4 cup of oil I used a mix of hemp and olive oil but macadamia would be good too
  • 1 clove garlic
  • 1/2-1 tsp salt
  • OPTIONAL- 1 tsp bone broth concentrate


  1. Add all ingredients except pumpkin seeds to a blender or food processor and blend until smooth.

  2. Add pumpkin seeds and pulse a few times to roughly chop the nuts. If you wanted to add some cheese you can stir it through now. 

  3. Store in airtight jars in the fridge for up to a week or freeze in ice cube trays to add to cooking.