Legume Free Pesto-Walnut Fennel Citrus Slaw
Bright citrus, anise-scented fennel, and a punchy walnut-basil dressing come together in a slaw that feels genuinely exciting — the kind of side dish that upstages whatever it's sitting next to. The pesto here skips the usual pine nuts entirely, leaning on raw walnuts instead for a rich, slightly earthy depth that pairs beautifully with the sweetness of navel orange and grapefruit segments. Shaving the fennel paper-thin is the move that makes this work — it softens just enough after a short rest in the dressing without losing that satisfying crunch. Because every component is a whole, recognizable ingredient, there's no need to second-guess labels or worry about hidden legume derivatives sneaking in through a bottled sauce or pre-made mix. The pesto comes together in a food processor in minutes and doubles as a dressing you'll want to put on everything. A handful of pumpkin seeds scattered over the top adds a little extra texture if you want it. Serve it immediately after that 10-minute rest and watch it disappear fast.
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Learn more →Ingredients
4 servings
For the pesto dressing
- 2 cups fresh basil leaves, packed
- ½ cup raw walnuts
- 1 clove garlic, peeled
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the slaw
- 1 medium fennel bulb, fronds reserved
- 2 cups green cabbage, thinly shredded
- 1 large navel orange, peeled and segmented
- 1 large grapefruit, peeled and segmented
- 2 tbsp raw pumpkin seeds (optional)
- 2 tbsp fennel fronds, roughly chopped
Instructions
- 1
Make the pesto dressing: combine the basil, walnuts, and garlic in a food processor and pulse until coarsely chopped, about 8–10 pulses. With the motor running, drizzle in the olive oil and lemon juice and process until the mixture is a rough, spoonable paste — not completely smooth. Season with salt and pepper and pulse once more to combine. Transfer to a small bowl.
- 2
Trim the fennel bulb: cut off the stalks and reserve the fronds. Halve the bulb lengthwise, remove the tough core with a V-cut, then use a mandoline or a sharp knife to shave the fennel into very thin slices, about 1/8-inch thick.
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