I always end up with a mass of delicate fennel fronds (leaves) and wonder what I can do with the excess. This fragrant pesto will cling to pasta, dress up potatoes and go perfectly with fish, pork or chicken.

Makes 250 ml

1 ½ cups fennel fronds

1 clove garlic

¼ tsp fennel seeds, ground

100g whole almonds, skin on, lightly roasted

Pinch chilli flakes

1 lemon, juice

Extra virgin olive oil

Salt

Method

This can be pound in a mortar and pestle or done in a food processor, either way the end result is excellent.

Place the fennel fronds, garlic, fennel seeds, almonds and chilli flakes together and blend until coarse paste.

Add juice from ½ lemon to begin with (add more if needed later). Pour in enough olive oil until it the pesto becomes a thick sauce.

Taste, add salt and adjust the balance if needed.

Store in the fridge for 1-2 weeks making sure the surface of the pesto is covered with layer of olive oil.