Place all the ingredients except for the olive oil in a food processor, adding salt to taste and a good grinding of freshly ground pepper.

Blitz the ingreients until the fennel fronds are finely chopped and the mixture is smooth (ish!). You may have to keep stopping the maching to push down the mixture on the sides to ensure an even texture.

With the machine running add the extra virgin olive oil one tablespoon at a time. You may not need to use it all, add enough so that the pesto is glossy and bound well with oil.

Pop the pesto in the fridge for a day or so to allow the flavours to mingle.

Serve stirred through freshly cooked pasta, drizzle over salads or use when baking a breaded plait.