Fennel Frond Pesto

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”