Cilantro-Fennel Pesto | CUESA

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Cilantro-Fennel Pesto


Joshua Clever.

This recipe was prepared for the FOOD WISE BOOTH on September 1, 2009.

Makes about 1.5 cups pesto


½ cup raw almonds
½ teaspoon ground fennel
1 fresh red chile pepper, use more or less of the pepper as desired
2 heads fennel, fennel head sliced thin and fronds removed and chopped to equal ¼ cut
¾ cup cilantro
2-3 garlic cloves
2 tablespoons lime juice
¾ cup olive oil
Kosher salt, taste
2-3 ripe heirloom tomatoes, sliced into thick rounds


  1. Place the almonds into the bowl of a food processor and pulse into a powder. Once the nuts are ground, pulse in the rest of the ingredients, drizzling in the oil until the desired consistency is achieved. If you start with the hard ingredients first, the pesto comes out  creamier. For a  chunkier pesto, pulse the ingredients in any order. Taste and add salt and more lime juice as needed.

  2. To serve, place heirloom tomato slices on a plate, sprinkle with salt and layer fennel slices on top. Spoon pesto over the top. Enjoy!



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »