Fennel Frond Pesto

- Approx 2 cups fennel fronds

- 3 garlic cloves, minced

- 1/4 cup pine nuts (I substitute pumpkin seeds)

- 1 tsp finely grated lemon zest

- 1/2 tsp salt

- freshly ground pepper to taste

- 1/4 cup olive oil

- 2 Tbsp grated Parmesan cheese

Combine fennel fronds, garlic, pine nuts (or substitution), lemon zest, salt, pepper and Parmesan cheese in a food processor and process till finely chopped. Drizzle olive oil into processor, while processing until you have an acceptable consistency. I tend to use more oil, between 1/2 and 3/4 cups. Pesto can used used with pasta dishes, on sandwiches, burgers or anything your heart desires. I freeze it in small portions so that I can enjoy summer

all winter long.