In a food processor or blender, combine minced garlic and salt.
Add pine nuts and pulse until finely processed.
Add Parmesan cheese, fennel fronds and olive oil pulsing between each addition to blend.
Continue blending until smooth.
Store in an airtight container in the refrigerator for up to 1 week. (freeze for up to 3 months)
This recipe makes about 2 cups of pesto and finding ways to use it isn't hard.Server the pesto as a spread with simple crackers or a dip with fresh vegetables. Perk up a pizza by swapping the usual tomato sauce for fennel pesto or top grilled fish with a dollop - delicious!