fennel frond pesto
The other day I cut back the fennel fronds because they were crowding the dill. I ended up with a huge licorice-fragrant pile.
What to do with it? When I poked around online, I came across an excellent suggestion from one of my favorite food writers, Melissa Clark: fennel frond pesto.
I followed Melissa’s recipe, but I left out the nuts (otherwise I’d kill my husband) and I added some basil and additional olive oil.
I stored it in little containers and stashed them in the freezer. Some friends’ birthdays are coming up in the next couple of weeks. I think a loaf of focaccia and a container of pesto will make a nice summer birthday gift.