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Roasted Fennel Pesto

Roasted Fennel Pesto

Roasted fennel bulb with roasted almonds, fennel fronds, olive oil and garlic make a more-ish pesto that teams up very nicely with anything. What’s anything? We mixed it through roasted potatoes, yum. You can also spread it on wholegrain bread,  use it as a dip with carrot sticks and celery sticks, or mix it through salads. Or just eat it as-is!
*If fennel fronds are not available, use dill or celery leaves.

Servings: 4  -  Time: 30 min  -  Difficulty: easy



1 cup (300g) chopped fennel bulb (approx 1 medium bulb)
3/4 cup (150g) olive oil
1/2 cup (75g) slivered almonds
3/4 cup (15g) loosely packed fennel fronds
2 medium garlic cloves, chopped roughly
1/4 tsp salt, or to taste


  1. Preheat oven to 200°c.
  2. Cut fennel into quarters. Remove the fronds and set aside. Core the fennel, and wash the bulb. Cut fennel bulb into roughly 2 cm chunks. Toss in olive oil, spread out on a lined baking tray, and roast until fennel is soft and lightly browning, about 15 min. You may need to stir the fennel for even baking.
  3. Spread slivered almonds on a lined baking tray and bake, stirring occasionally, about 5 min, until lightly toasted – watch them! Let fennel and almonds cool slightly.
  4. In a food processor, pulse the roasted fennel with the fennel fronds, garlic, and 1/2 cup olive oil until it forms a puree. Add the almonds and the remaining 1/4 cup olive oil and the salt, and pulse again until you are satisfied with the texture. Serve. Keeps in the fridge for up to 3 days. Enjoy!


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