Roasted-Fennel Pesto with Fennel Fronds, Toasted Almonds, and Garlic
A bright, savory fennel pesto with roasted bulb, fresh fronds, garlic and toasted almonds for tossing with pasta or spooning over vegetables.
Prep 10 min · Cook 12 min · Total 27 min · Makes about 1 1/2 cups
Ingredients
- 1 cup chopped fennel bulb from one medium bulb
- 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
Directions
- Heat the oven to 400 degrees F. Put the fennel on a rimmed baking sheet, add a drizzle of olive oil, and toss to coat. Roast it until it has softened and picked up a little color, stirring now and then, about 12 minutes.
- While the fennel roasts, spread the almonds on a second rimmed baking sheet. Bake them, tossing occasionally, until they are lightly toasted, about 5 minutes. Set the fennel and almonds aside until they have cooled a bit.
- With an immersion blender, regular blender, or food processor, pulse the roasted fennel with the fennel fronds, garlic, and 1/2 cup olive oil until the mixture becomes a puree. Add the almonds and 1/4 cup olive oil, then pulse again until pureed. Pour in the remaining 1/4 cup olive oil, season with salt, and give it a quick pulse to bring everything together. Use right away or refrigerate for up to 3 days.