1 cup walnuts
3 cups fennel fronds (loosely packed)
2 Tbsp lemon juice (or the juice of 1 lemon)
1 clove garlic
1 tsp sea salt
1/2 cup olive oil
Chop the walnuts, fennel fronds, lemon juice, garlic and salt in a food processor. Add in half of the olive oil and blend until incorporated. Slowly add the rest of the olive oil while blending.
Adapted from “Whole Food Bellies”