1 cup fennel fronds (1–2 bulbs yield 1 cup of fronds)
1 clove garlic
⅓ cup slivered almonds
½ cup Locatelli Pecorino Romano cheese
1 pinch red pepper flakes
¾ teaspoon coarse salt
½ cup olive oil
Roughly chop the feathery fennel fronds. Combined the fronds, garlic, and nuts into a food processor—process until all are finely chopped. Add cheese, pepper flakes and salt. Process slowly adding the ½ cup of olive oil—check consistency; more oil may be added for a thinner pesto.
Add a thin layer of oil on top of the pesto and keep in an airtight container; this will maintain a brighter color and keep fresher for longer. Store in the refrigerator up to 10 days. Pesto freezes well: Initially freeze in an ice cube tray; once solid, transfer to a freezer bag for up to 3 months—pop them out and use as needed. Perfect for pasta, chicken or mixed with ricotta for a ravioli filling.