Fennel Almond Spinach Pesto

Ingredients

1 cup fennel fronds (pressed down)

2 cups spinach leaves

2 garlic cloves

¼ cup almonds

¼ cup lemon juice

¼ cup extra virgin olive oil

¼ tsp coarse sea salt

¼ fresh ground pepper

Directions

1. Add all ingredients to a food processor.

2. Blend on high for 3 minutes, scraping down the sides after each minute.

*Will last in the refrigerator up to four days.