Nutmeg 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 steals the show at the table. The pesto here skips the usual parmesan and leans entirely on fresh basil, raw walnuts, garlic, and good olive oil, which means the flavor is bold and herbaceous without any dairy weighing it down. Shaving the fennel paper-thin is the move that makes this work — it softens just enough after a short rest in the dressing, losing any harsh bite while keeping a satisfying crunch. Orange and grapefruit segments add juicy bursts of sweetness and acidity that balance the richness of the walnut pesto beautifully. Because every component here is a whole, recognizable ingredient, there's no need to scan labels for hidden spice blends or pre-mixed seasonings that might sneak in unwanted additions. A scatter of pumpkin seeds at the end adds a little extra texture if you want it. This one is equally at home next to grilled fish, tucked into a grain bowl, or served straight from the mixing bowl as a light lunch.
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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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