I collect recipes for fennel, and fennel pesto is one of my favourites. It is so versatile. Fennel pesto can be served as a sauce with pasta or meat. As a starter, or as a pesto topping on bruschetta, taralli or friselle, which are the ring shaped bread biscuits that make it out for a light meal in the evening after the traditional midday dinner.
I like to round it off my fennel pesto with a little double cream. Ricotta or crème fraiche can be used instead, if you want the mild dairy roundness in the taste.