Fennel Frond Pesto

Save those Fennel Fronds!

Ingredients

(Pesto)
Fennel Fronds

Good Olive Oil

2 Garlic cloves

Parmesan Reggiano

1/2 Cup of Almonds

1/3 Cup of Walnuts

Red pepper flakes

Salt and Pepper

(Pasta)

Any Ravioli of your choosing

Recipe

Pesto

1.

Add 2-3 Cups of Fennel Fronds pressed down into measuring Cup, with 2 peeled garlic cloves, a pinch of salt and pepper.

Pour olive oil and pulse into well blended. Add 1/2 Cup of fresh shaved parmesan.
Add a pinch of red chill flakes.

Texture should be thick and with come clumps remaining, but olive oil should appear (see image above).

2.

Boil water by adding a tablespoon of sea salt and add in pasta.
Remove Al Dente, and toss into saute pan with 4 scoops of pesto and 1/2 laddle of the hot water, gently mix pasta and turn into all is coated in the green sauce mixture.

3.

Remove from heat and shave parmesan and serve immediately.

Enjoy!