Fennel Pesto
Pesto is one of my favorite recipes to make because of its simplicity and luscious flavor. It’s also one of the easiest things to pull out of the freezer on days you don’t really feel like cooking. I love making a batch of pesto, putting it in the freezer and thawing it on a rainy day. It is excellent accompanied with pasta, spaghetti squash, zucchini noodles and so much more.
This pesto recipe is unique because it utilizes fennel and sunflower seeds, rather than the traditional basil and pine nuts. I love utilizing sunflower seeds in the recipe not only for a change of pace, but because they can be an excellent choice for my nut free friends, and they are cost-effective.
Fennel is the star of this recipe. Fennel is rich in fiber (packing around 7g/medium bulb), calcium, iron, magnesium, manganese, phosphorus, potassium, vitamin C and folate.
Fennel is well-known for its role on intestinal spasms. Research suggests fennel may play a positive role in relieving intestinal spasms and gas, strengthening the stomach and soothing pain.
Additionally, research suggests fennel could play a fundamental role in natural symptom relief in menopause — thanks to its phytoestrogen content. Additionally, fennel may be beneficial for idiopathic hirsutism (excessive hair growth, in a male-like pattern, in women). For more information, check out the peer-reviewed article below!