Roasted fennel bulb, raw fennel fronds, toasted almonds, olive oil, and garlic are the starts of this flavorful pesto variation. It's good on...well, just about everything.
'pesto variation' on Serious Eats
Mint, pistachios, and feta make a deeply flavorful, rich variation on a classic pesto. Just one tip: skip the mortar and pestle this time.