Roasted Fennel and Almond Pesto

Fennel Pesto 1

On a grey, rainy June afternoon three years ago, I brought a fennel and apple salad to school for lunch.

I didn’t feel like eating a cold salad. But it was what I had, so I ate it.

Later, I ended up in the hospital with a bowel obstruction and subsequently developed an aversion to raw fennel. While I use the dried spice in my cooking, I never buy it anymore.

It wasn’t the fennel’s fault. Fennel is a superb digestive aid, and it’s full of helpful antioxidants like Vitamin C and fibre, which helps sweep the baddies out of our colons.

Then fennel showed up in my Harvest box and I figured, well, let’s roast the darn thing and see what happens.

Caramelizing the fennel and garlic gives this pesto a sweet, gentle flavour. And no hospital visits were required.

Fennel for the win!

I created this recipe using ingredients from SPUD, who supplies me with an online credit. As always, any opinions I express about the products are my own.

Get $20 off your first SPUD order by entering my special coupon code ‘Sondi’ at the checkout (it’s valid on orders of $40 or more). It’s a sweet deal: you get forty bucks worth of organic groceries for only $20. SPUD has locations in Metro Vancouver, Victoria, Calgary, Seattle, Los Angeles and San Francisco.

5.0 from 1 reviews
Roasted Fennel and Almond Pesto
Prep time
Cook time
Total time
gluten-free, dairy-free, vegan, soy-free, egg-free, grain-free
Recipe type: Dip
Serves: 4
  • 1 large bulb of fennel
  • 6 cloves of garlic, peeled
  • ½ cup whole organic almonds
  • 2 tbsp lemon juice
  • ¼ tsp salt
  • olive oil as needed
  1. Preheat the oven to 350 degrees F.
  2. Pluck the fronds from your fennel bulb and set them aside. Cut off the stalks and save them for another use (like broth).
  3. Trim your bulb in half and cut out the core, then slice it lengthwise into one-inch pieces.
  4. Toss the fennel slices into a pan, along with the whole garlic cloves. Drizzle with a little bit of olive oil and toss to coat.
  5. Roast for about 25-30 minutes, until the fennel begins to caramelize and your whole kitchen smells of delicious garlic. Remove the pan from the oven and let it cool.
  6. In a food processor, grind your almonds until they are broken down into a rough meal. Add the fennel and garlic, along with the lemon juice and salt. Blend until everything comes together. If the pesto is dry, add a tablespoon or two of olive oil.
  7. Take a handful of fennel fronds and break them up, then add them to the food processor. Pulse everything together. Taste, then adjust seasonings.
  8. Makes about one cup.


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2 Responses to Roasted Fennel and Almond Pesto

  1. gina July 15, 2014 at 6:53 pm #

    I’d like to tell you that I made this tonight and it’s phenomenal. I keep fennel on hand for salads so I had a bulb in the crisper. I’d forgotten how well matched garlic and roasted fennel are. Thank you!

    • Sondi July 15, 2014 at 11:43 pm #

      Woo hoo! Glad you liked this one – it’s very more-ish, isn’t it?