Discard the pithy stalks and cut the bottom off the fennel bulb

Roughly chop and steam for several minutes to slightly soften

Meanwhile, soak the fennel seeds in a cup of hot water

Combine drained fennel seeds, fennel bulb, parsley, garlic, and nuts in a blender or food processor

Blend with pulsing action to mix

Add the Parmesan cheese and whirl for 15 seconds

With the machine running, slowly add the olive oil

Season to taste with salt and freshly ground black pepper

Continue to process until pesto reaches desired consistency

Allow pesto to stand for about 5 min- utes before serving to allow flavors to develop. Makes about 1-1/4 cups of pesto.