Roasted Fennel in Pistachio Pesto: Naturally Sweet, Elegant |

Name: Roasted Fennel + Pesto: Naturally Sweet, Elegant
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 small garlic clove; ¼ cup extra virgin organic olive oil; 1 tbsp extra virgin organic olive oil; ¼ cup raw pistachio nuts. Because they have a consistent fresh, sweet taste, we buy Lehy Valley's raw pistachio nuts at our local Whole Foods Market.; ¼ cup finely grated Parmigiano-Reggiano cheese. We highly recommend Mitica Parmeggiano Reggiano (also at Whole Foods), since it has a creamier, cheesier taste.; 1 ½ cups fresh mint leaves separated from the stems; stems discarded; ¼ tsp Kosher salt; freshly ground pepper to taste; 2 medium fennel bulbs, or 3 small, fronds removed, hard bottoms trimmed; 2 tbsp avocado oil or extra virgin olive oil

DifficultyBeginner

Nutrient-dense • Vegetarian • Gluten-, grain- and potato-free • Paleo • Low carb • Low glycemic • Delicious • Easy

Roasted Fennel + Pesto made with Pistachio and Mint was born when we were searching for the foods that would complement pistachio-mint pesto. The answer appeared when we were enjoying for dinner a side of roasted fennel. When we made the Roasted Fennel + Pesto we realized that the fennel's subtle anise flavors are the perfect match for the delicate pistachio pesto. Because its flavors are rich, delicate and multifaceted, Roasted Fennel + Pesto will be the gem of your dinner table.

Yields6 Servings

Prep Time10 minsCook Time30 minsTotal Time40 mins

For the Pistachio-Mint Pesto (makes 1/2 cup)

1 small garlic clove

¼ cup extra virgin organic olive oil

1 tbsp extra virgin organic olive oil

¼ cup raw pistachio nuts. Because they have a consistent fresh, sweet taste, we buy Lehy Valley's raw pistachio nuts at our local Whole Foods Market.

¼ cup finely grated Parmigiano-Reggiano cheese. We highly recommend Mitica Parmeggiano Reggiano (also at Whole Foods), since it has a creamier, cheesier taste.

1 ½ cups fresh mint leaves separated from the stems; stems discarded

¼ tsp Kosher salt

freshly ground pepper to taste

For the Roasted Fennel:

2 medium fennel bulbs, or 3 small, fronds removed, hard bottoms trimmed

2 tbsp avocado oil or extra virgin olive oil

What to Do:

Roast the Fennel:

Preheat convection oven, or a standard oven, to 375 F. Remove and discard the fronds and hard bottom. Halve the fennel. Cut each fennel half into 4 equal wedges. Using a brush, brush the fennel slices with 1 to 2 tbsp avocado oil or extra virgin olive oil.

Roast the fennel wedges for about 25 min at 375 F (190 C), turning after the first 12 minutes. When the roasted fennel is ready, let just slightly cool.

Make the Pesto:

In the meantime, make the pesto. Place 1/4 cup extra virgin olive oil, followed by the mint, pistachio nuts, garlic, salt, and pepper (if desired) into a food processor or high-performance blender. Next, process until finely chopped and blended. After that, transfer the pesto to a small bowl and fold in Parmigiano-Reggiano and 2 tbsp extra virgin olive oil.

Combine:

While the fennel wedges are still warm, toss them to cover with 6 tbsp pistachio pesto. (You will probably have 1 tbsp pesto left.). The Roasted Fennel + Pesto is ready to enjoy!

Enjoy!

Roasted Fennel + Pesto with Pistachio and Mint by Foodjoya

Ingredients