Lupin Free Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, bold mashup of anise-scented fennel, juicy citrus, and a deeply herby walnut pesto that ties everything together in the most unexpected way. Shaving the fennel paper-thin lets it soak up that rough, spoonable basil dressing, and the combination of orange and grapefruit segments adds a sweet-tart punch that makes every bite feel alive. A short rest before serving is the secret move here — just ten minutes at room temperature and the cabbage softens slightly, the flavors meld, and the whole bowl transforms. Lupin, a legume sometimes lurking in flour blends, pasta, and even some store-bought pestos, has no place in this recipe — every ingredient is straightforward and easy to verify. Making the pesto from scratch with fresh basil, raw walnuts, garlic, and good olive oil means you stay in full control of what goes into the bowl. The optional pumpkin seeds add a satisfying crunch on top without complicating the ingredient list. Whether you're serving this alongside grilled fish, tucking it into a wrap, or eating it straight from the bowl, it delivers serious restaurant energy with very little effort.
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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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