Ingredients
- 1 cup (packed) fresh fennel fronds, roughly chopped
- 2 – 4 cloves garlic, peeled
- Juice of 1 lemon
- 1/2 cup walnuts
- 1/4 cup extra virgin olive oil
- 1.5 – 2 oz. shredded Parmesan, Romano or Asiago cheese
Instructions
Blend all ingredients in a mini food processor until smooth. If needed, add a little water or olive oil to get it to blend properly. Use on pasta, seafood, pork, chicken or fish or add a bit to flavor soups, sandwich spreads, dips, etc.
Notes
Pesto freezes beautifully. Some people like to freeze in ice cube trays, but I prefer to freeze it in small plastic containers, then thaw and scoop out as needed.
You can substitute other nuts or seeds for the walnuts. Pecans, almonds, sunflower seeds, pepitas or pistachios would work well too.
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