Rub fennel with 1tblsp oil and place cut side down and roast for 30 mins
Boil potatoes 12minutes in salted water and drain
blanch green beans boiling water for 2 minute refresh in ice water
Make pesto: place 3/4 of reserved fronds basil garlic pinenuts almonds and coarsely grated parmesan in food processor a until well combine gradually add remain 1 cup oil