Fennel Frond Pesto

Fennel Frond Pesto

Yield 2/3 cup

Time 10 minutes

Ingredients

  • 1 cup roughly chopped fennel fronds
  • 2 cloves garlic, roughly chopped
  • 2 tablespoon pine nuts or slivered almonds
  • 1/2 teaspoon coarse kosher salt
  • 1/4 cup extra-virgin olive oil
Method
  1. Combine the fennel fronds, garlic, nuts and salt in a food processor or blender and pulse until the mixture is chopped up.
  2. Add oil and process/blend until the mixture becomes paste-like. (You may have to scrape down the sides of the bowl.) Serve pesto at once, refrigerate for up to a week, or freeze for up to a month.

Source: The New York Times

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