Fennel Pesto: What To Do With All Those Fennel Fronds I Told You To Save

Tell me true: is anything better than pesto? Ok, you know, maybe a few things, but the list is short. While we normally think of pesto being made of basil, pine nuts, parmesan, garlic, and olive oil, the basic pesto equation is anything green + garlic + hard cheese. Nuts give it a little more flavor, and a nice texture, but you can make it without, if you're so inclined (some recipes for the nut-allergic use soy beans in place of nuts). We made this with our leftover fennel fronds and walnuts, and it was awesome. 

Roasted Fennel Bulb, Motherfuckers! Deal With It!

Fennel is misunderstood. Because the fronds, stalks and seeds have that anise-like black licorice flavor, people who dislike that flavor avoid fennel like the plague. Obviously, these people are wrong and bad, and they should feel bad. Roasted fennel has a mild, earthy, nutty flavor that's really unique, and even people who hate that black licorice flavor *coughcoughDavecoughcough* really love it. Fennel is one of the main spices used in sausage, so roasted fennel often reminds people of delicious sausage.