Fennel Frond Pesto

What to do with those fennel fronds? Try fennel frond pesto!

Adapted from Whole Food Bellies

Ingredients

1 cup toasted walnuts
3 cups loosely packed fennel fronds
1 lemon juiced

1. Toast the walnuts over medium heat for about 3-5 minutes, or until they start to turn a nice golden brown color. Set aside to cool.
2. Add the walnuts, fennel fronds, lemon juice, garlic, and salt to a food processor.
3. Add in half of the olive oil and pulse or blend until incorporated.
4. Continue blending while slowly pouring in the rest of the olive oil and desired consistency is reached (you may need to add in a little more olive oil or water 1 teaspoon at a time if you prefer it thinner)
5. Store in an airtight container in the fridge or freeze for later use.