Fennel Frond Pesto With Lemon and Anchovies Recipe

Serious Eats
Serves: 8 Save

Ingredients (7)

  • 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

Directions

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