Ingredients:

  • 4 fennel tops, washed and chopped
  • 1 can boneless, skinless anchovies or sardines or herring in olive oil (4 ounces)
  • Pinch of flaked sea salt (to taste)
  • 2 tablespoons olive oil

Instructions:

  1. In a food processor, combine the chopped fennel tops, canned fish with its oil, and the olive oil.
  2. Pulse until you achieve a smooth puree.
  3. Taste your fennel pesto and add a pinch of flaked sea salt if needed.
  4. Use two tablespoons of this flavorful Fennel Pesto to enhance a large pasta dish. Serve it with butter and grated cheese for an extra touch of flavor.
  5. Store any leftover pesto in a mason jar in the refrigerator. To keep it fresh, cover the surface with additional olive oil before sealing.