Roasted Fennel Pesto
12 Servings 1.5cups
Total time: 30min
Adapted from Serious Eats
The key to this flavorful pesto variation is roasted fennel bulb, raw fennel fronds, toasted almonds, olive oil, and garlic. It's good on...well, just about everything, especially fish, tempeh, pork, and roasted veggies.
Ingredients
1 cup chopped fennel bulb from 1 medium bulb (about 4 ounces)
1 cup extra-virgin olive oil, plus more for drizzling
1/2 cup skinned slivered almonds
3/4 cup loosely packed fennel fronds
2 medium cloves garlic
Kosher salt
Instructions
Preheat oven to 400°F. On a rimmed baking sheet, toss fennel with a drizzle of olive oil and roast, stirring occasionally, until softened and lightly browned, about 12 minutes. Meanwhile, scatter almonds on another rimmed baking sheet and bake, tossing occasionally, until lightly toasted, about 5 minutes. Let fennel and almonds cool slightly.
Using an immersion blender, regular blender, or food processor, pulse roasted fennel with fennel fronds, garlic, and 1/2 cup olive oil until a puree forms. Add almonds and 1/4 cup olive oil and pulse until pureed. Add remaining 1/4 cup olive oil, season with salt, and pulse quickly to combine. Use right away or refrigerate for up to 3 days.
