Roasted Fennel with Parsley Pesto

roasted fennel with parsley pesto
Our three Simple Feast chefs

Simple Feast

Our chefs

Serves 4

Active Time: 15 minutes

Total Time:45 minutes


  • 1½ teaspoons extra-virgin olive oil

  • 1½ teaspoons canola oil

  • 1 teaspoon dried marjoram

  • ⅛ teaspoon fine sea salt

  • 2 medium fennel bulbs

  • ½ cup Parsley Pesto (recipe follows)

  • 2 teaspoons lightly toasted sunflower seeds

  • Arugula, optional


Preheat the oven to 375˚F.

Combine the oils, marjoram, and salt in a bowl.

Remove the stems and fronds from the fennel bulb. Cut each bulb lengthwise through the root end, into 6 wedges. Trim the pieces at the root end as needed, but keep them intact. Gently toss with the marjoram oil.

Roast the fennel until tender, about 30 minutes.

Transfer to a serving bowl. Drizzle with the parsley pesto and sprinkle the seeds on top. Garnish with arugula leaves, if you like.

Parsley Pesto

Makes about 1/3 cup

Active Time: 20 minutes

Total Time: 20 minutes


  • ¼ cup finely chopped flat-leaf parsley

  • 1 tablespoon lightly toasted sunflower seeds

  • 1½ tablespoons extra-virgin olive oil, plus additional if desired

  • 1½ tablespoons canola oil or another neutral oil

  • ¼ teaspoon finely grated lemon zest

  • 1 tablespoon freshly squeezed lemon juice

  • ¼ teaspoon agave syrup

  • 1/16 teaspoon fine sea salt

  • Pinch freshly ground black pepper

  • ¾ teaspoon water


Put all of the ingredients except the water in a high-powered blender. Pulse to combine, adding the water as needed to blend.

Transfer to a small serving bowl. Drizzle with additional olive oil, if you like.