- 2 cups firmly packed fennel fronds
- 75g/2.6ozs. reggiano cheese, grated
- 3 garlic cloves, peeled
- 4-5 tablespoons olive oil
- 3 tablespoons pine nuts, toasted*
Place all ingredients in a food processor and process until you get a paste.
To toast pine nuts, lay them in a single layer on a baking tray and bake in a 180C/350F oven for 5-7 minutes until golden brown.
Serving suggestion: cook 1/2 pound of dried long or short pasta