Fennel Frond Pesto With Lemon and Anchovies Recipe

Name: Fennel Frond Pesto With Lemon and Anchovies Recipe
Yield: 16
Ingredients: 1 quart lightly packed fennel fronds and tender stems (from about 4 bulbs), very roughly chopped; 5 oil-packed anchovy fillets; 4 medium cloves garlic; 1 tablespoon Dijon mustard; Juice and zest of 1 lemon; Extra-virgin olive oil; Kosher salt

This flavorful Fennel Frond Pesto with Lemon and Anchovies is a zesty and aromatic twist on traditional pesto. Made with fennel fronds, anchovies, garlic, Dijon mustard, lemon juice and zest, and olive oil, this pesto is perfect for adding a burst of flavor to pasta, meat, or roasted vegetables.

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