This Parsley Pesto Fennel Saute is only the beginning. I was trying to find a recipe for the Harvest Series to represent my love of this vegetable. So tough.

Because: What so great about fennel? EVERYTHING.

My love for fennel is forever. And my love for this parsley pesto fennel is also forever. I’ve been eating a variety of it for YEEEEARS. It is fabulous on its own. But it’s also fab made into a brown rice or zucchini spiralized pasta, with added seasonal veggies (like asparagus, mushroom, chunks of zucchini), some type of animal protein (tuna, chicken, shrimp). But the base is always the same: fennel + parsley pesto = Parsley Pesto Fennel Yumminess.

So why is fennel fab?

  1. It’s mild, subtle, sweet, slightly licorice flavour
  2. Super so good for digestion — especially gassiness
  3. Increasing milk supply, if you’re nursing
  4. Crazy high in vitamin C
  5. Adds a richness and texture to any dish, without overwhelming
  6. Helps ease congestion
  7. Stimulates appetite
  8. High in veg fibre
  9. Versatile: great in soups, salads, slaws, stir-fries, pastas, fresh-pressed juices, smoothies
  10. Seed is also fab: used in tea, cajun spice mixture, other yumminess (like Kitchari)

Try the simple recipe below and just TRY and come away from it still thinking you don’t like fennel 🙂

Sara xo

Parsley Pesto Fennel Saute

  • 2 cloves garlic, minced
  • 1/2 walnuts, toasted
  • 1/2 tsp sea salt
  • 2 cups fresh parsley, loosely packed, chopped a bit
  • 1/4 cup olive oil
  • 2 – 3 Tbsp olive oil
  • 1/2 tsp chili flakes
  • 1 large fennel bulb, cored, tops cut off, sliced
  • OPTIONAL: cooked brown rice pasta, other veg (like zucchini or asparagus or mushrooms), tuna
  1. PESTO: Put garlic, walnuts, and salt in a food processor. Add parsley and process until minced. With machine running slowly, add the olive oil in a steady steam through the feed tube and process until the pesto is bended into a paste.
  2. FENNEL SAUTE: Heat the olive oil in a large pan and add the chili flakes. Cook for 1 minute. Add the sliced fennel and saute about 5 minutes. Add 1/3 – 1/2 cup the pesto, a little water, and cover, simmering a few minutes, until fennel is cooked but al dente. (If you’re adding pasta or zucchini spirals, add them now and saute, with the lid on, a couple minutes.)