FENNEL & RADISH PISTOU
Another great way to use the whole plant.
Leaves of 1 bunch radishes
Stalks and fronds of one fennel bulb
2-3 cloves garlic
¼-1/2 C. extra virgin olive oil
handful of almonds or walnuts
sea salt and pepper to taste
juice from ½ lemon
Combine all ingredients in a food processor and process to paste. Salt and pepper to taste, and add more lemon juice if desired. Serve on pizza, with Lettuce Gazpacho, in frittata, pasta, or as a dip.