Roasted Fennel and Almond Pesto

Roasted Fennel and Almond Pesto

Fennel is such a versatile vegetable which can be used as a salad, a warm side dish, or just to have as an appetizer. The French blanch thick slices of fennel, cool them quickly in cold water, then pour over a splash of olive oil, a generous sprinkling of black pepper, and have crusty bread to accompany this simple serving of fennel. The famous fish soups of Southern France usually include fennel leaves.
Fennel seeds are often sprinkled onto breads and rolls before baking. In Provence, the stalks of sweet fennel are burnt under grilled fish to impart a delicious fragrance to the flesh.



  • 1 medium size fennel bulb (roughly chopped)
  • 80 gr skinned almonds
  • 200 gr extra virgin olive oil
  • 2 cloves of crushed garlic
  • 8 gr fennel fronds
  • Salt and pepper
  • 2 tsp vegetable stock paste
  • 1 tsp herbs de Provence
  • 4 tblsp chopped parsley
  • 10-12 cherry tomatoes
  • Shaved Parmesan for serving
Roasted Fennel and Almond Pesto
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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