Typically pesto is thought of as the traditional pine nut, parmesan cheese and basil recipe, but since the word simply means “to pound or crush,” it can be any combination of herbs/nuts/ seeds. Fennel is used in this variation due to its digestive benefits. Almond butter and walnuts add a nice creamy consistency in the absence of cheese. Use this pesto as a dipping sauce, dressing, spread or marinade for meat and fish, thinning it out with additional oil/lemon juice as preferred. Try making in advance and storing up to a week in an airtight container in the fridge as a way to cut back on prep time for meals during the week.