Fennel Frond Pesto

Ingredients

¼ cup toasted Pistachios 

Zest and juice of 1 large lemon

1 large or 2 small garlic cloves 

½ teaspoon Diamond Crystal kosher salt

½ cup extra virgin olive oil 

2 cups reserved Fennel fronds, washed 

½ cup parsley leaves 

Directions

In the bowl of a food processor add pistachios, zest and juice of a lemon, garlic clove (s), olive oil and salt. Pulse to combine. Add fennel fronds and parsley leaves and pulse until chunky mixtures but herbs stay nice and green. Taste for seasoning and add more salt if needed.