Fennel Frond Pesto
This recipe appears in one of my favorite newer cookbooks, In the Kitchen with a Good Appetite paired with Pan fried porgy. I'm quite sure it would be delicious over fish (I think I'd prefer a grilled fish), but I just had to have it pronto so I oven roasted some fingerling potatoes and enjoyed the potatoes and fennel pesto with a nice little salad for lunch.
1 small fennel bulbs with lots of fronds
6 tablespoons olive oil (try the Olio Beato that we carry with this...perfect)
2 cloves garlic, minced
2 tablespoons pine nuts or slivered almonds
Simply Chop off the fennel fronds and coarsely chop enough to measure 1 cup (discard the rest). Put the chopped fronds in a food processor with the garlic, olive oil, salt and pine nuts or almonds (I used slivered almonds) and process. Taste for salt. Adjust as necessary.