1-2 (adjust depending on the saltiness of the anchovies)
Extra virgin olive oil
Your choice of pasta
If you have a blender or food processor, put all of the ingredients into it (just one anchovy) and blend.
Cut the power and taste with a spoon. If the flavor is too weak, add another anchovy and mix again.
If you don't have a blender, grate the garlic, finely mince the fennel and anchovies, crush the walnuts, mix everything together, and it's complete.
Toss boiled pasta with the paste, adding a little at a time to achieve just the right amount of saltiness. If the taste is right, but the pasta is clumpy, mix in a bit of extra virgin olive oil (not listed) to make it silky.
If storing the paste, put it in a jar sterilized by boiling. Pour in a small amount of olive oil (not listed) and close the lid.
Store it in the refrigerator, and consume as quickly as possible.
Story Behind this Recipe
I made some genovese-like fennel paste, and I was surprised at how good it was. I couldn't get domestic pine nuts, so I substituted with walnuts. Walnuts give this a good taste, too.
Lightly mince the fennel before blending to make it easier to process. Aside from pasta, you can also use the paste with microwaved potatoes, stir-fried vegetables, fish, and meat dishes as well. I add garlic, since I love it, but if you don't like it, feel free to leave it out. I ran out of garlic, so I made it without it and it was still plenty delicious.