Roasted Fennel w/ Spring Pesto
Roasting fennel bulb balances out the intense licorice flavor. Paired with a light, herbal pesto made with almonds and tangerine, this side dish smells and tastes like spring!
Yield
2-3 servings
Ingredients
- 2 fennel bulbs, fronds removed and reserved
- Oil, for roasting
- Salt, to taste
- Pepper, to taste
- ½ cup basil
- ½ cup fennel fronds
- ½ cup dill
- ½ cup almonds, blanched and lightly toasted
- 3-4 cloves garlic, chopped
- ½ cup olive oil
- Juice and zest of 3-4 tangerines
- ¼ cup sheep's milk yogurt (or any other unsweetened, sour yogurt)
- Salt, to taste
Instructions
- Preheat oven to 425˚ Fahrenheit.
- Halve bulbs lengthwise and slice into 1/2-inch pieces.
- Toss fennel with oil, salt, and pepper. Place on a baking sheet and roast until browned, 25 to 30 minutes.
- While the fennel is in the oven, combine basil, fennel fronds, dill, almonds, garlic, olive oil, tangerine juice and zest, yogurt, and salt in a food processor and blend to desired consistency.
- Spoon pesto over the fennel slices. Serve and enjoy!