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.
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