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!

2-3 servings

Recipe Categories:

Appetizers and Sides

Updated: Mon, 05/13/2019 - 8:58pm


  • 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


  1. Preheat oven to 425˚ Fahrenheit. 
  2. Halve bulbs lengthwise and slice into 1/2-inch pieces.
  3. Toss fennel with oil, salt, and pepper. Place on a baking sheet and roast until browned, 25 to 30 minutes.
  4. 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. 
  5. Spoon pesto over the fennel slices. Serve and enjoy!