Roasted Fennel and Fennel Fronds Pesto
Be sure to save out some roasted fennel to toss with your pasta and a few fennel fronds for a beautiful, delicate garnish.
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 2 cup 1x
Ingredients
- 1 medium fennel bulb, chopped
- 4 medium cloves garlic
- 1/2 cup skinned slivered almonds
- 1/2 teaspoon smoked coarse sea salt
- 1/2 teaspoon ground black pepper
- 4 tablespoons nutritional yeast
- 1 cup loosely packed fennel fronds
- 2 – 4 tablespoons mildly flavored extra-virgin olive oil
- 2 tablespoons avocado oil
- 1 tablespoon lemon juice (more to taste)
- salt and pepper
Instructions
Preheat oven to 450°F with cast iron pan inside. In a medium bowl, toss fennel and garlic cloves with a drizzle of olive oil. Sprinkle with salt and pepper. Roast, stirring once, until softened and lightly browned, about 12 minutes.
Meanwhile, heat another dry cast iron skillet over medium heat. Scatter almonds and toast until lightly brown, stirring frequently, about 5 minutes.
Let fennel and almonds cool slightly.
Using a food processor, grind almonds and nutritional yeast into a fine meal. Add roasted fennel, green fennel fronds, garlic, 2 tablespoons olive oil, avocado oil, and lemon juice and pulse until a puree forms. Add more olive oil and continue pulsing to reach a smooth consistency. Season with salt, if needed, and pulse quickly to combine.
Use right away or refrigerate for up to 3 days.
Inspired by:
https://www.seriouseats.com/recipes/2014/08/roasted-fennel-almond-pesto-recipe.html