Fennel Leaf and Basil Pesto

1 cup roughly chopped fennel tops

1 bunch of basil, stems removed

2 cloves garlic, roughly chopped

2 tablespoon pine nuts or slivered almonds (optional)

½ teaspoon chili flakes (optional)

½ teaspoon coarse kosher salt

¼  cup extra-virgin olive oil

Combine the fennel tops, basil, garlic, nuts, chili flakes and salt in a food processor or blender and pulse until the mixture is chopped up.

Add oil and process/blend until the mixture becomes paste-like. (You may have to scrape down the sides of the bowl.) Serve pesto at once, refrigerate for up to a week, or freeze for up to a month.