Roasted Fennel Pesto With Fennel Fronds, Toasted Almonds, and Garlic Recipe
Roasted fennel and toasted almonds give this pesto a unique flavor. Perfect for summer, great on pasta or as a spread.
Ingredients
- 1 cup chopped fennel bulb from one medium bulb (about 4 ounces)
- 1 cup extra-virgin olive oil, plus more for drizzling
- 1/2 cup skinned slivered almonds
- 3/4 cup loosely packed fennel fronds
- 2 medium cloves garlic
- Kosher salt
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