1 1/3 C. fennel fronds
1 C. fresh dill fronds
1/4 C. roasted hazelnuts, skinned
1 garlic clove, minced
Zest of 1/2 lemon
1 tsp. lemon juice
1/4 C. hazelnut oil
2 T. extra-virgin olive oil
Salt and freshly ground black pepper

Blend the fennel, dill, hazelnuts, garlic, lemon zest, and lemon juice in the bowl of a food processor fitted with a steel blade attachment until well combined. Add the hazelnut oil, then the olive oil in a slow, steady stream with the motor running. Salt and pepper to taste. Use the pesto immediately or
transfer to an airtight container, cover with a thin layer of olive oil, and refrigerate until ready to use. Stored in the refrigerator, the pesto will keep for about l week.