8 cups loosely packed fennel fronds
1/3 cup olive oil
Juice from 1/2 lemon
Salt to taste (approximately 1/4-1/2 tsp)
1/4 tsp Pernod (optional) (anise/licorice liqueur)
Strip the soft fennel fronds from the stems, discarding the stems. In a food processor, place the greens and olive oil. Process until smooth. Pour in the lemon juice and Pernod. Pulse and season to taste with salt. The pesto can be made up to 3 days in advance and refrigerated.