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Roasted Fennel Pesto

An Olive Oil Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

17-20 minutes


4-6 people


  • 1 cup chopped medium fennel bulb (about 4 oz.)
  • 1 cup Fused Fennel Olive Oil
  • 1/2 cup skinned slivered almonds
  • 3/4 cup loosely packed fennel fronds
  • 2 medium cloves garlic
  • Kosher salt


  • Preheat oven to 400 degrees.
  • On a rimmed baking sheet, toss fennel with a drizzle of oil and roast, stirring occasionally until softened and lightly browned (about 12 minutes)
  • On another rimmed baking sheet, scatter the almonds in a single layer and bake, tossing occasionally, until lightly toasted (about 5 minutes).
  • Let fennel and almonds cool slightly.
  • In a food processor, pulse the roasted fennel with the fennel fronds, garlic, and 1/2 cup 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.
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