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
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.
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.