Braised Fennel in Pesto

Braised Fennel in Pesto
  • 4 servings
  • 0:05 Preparation
  • 0:12 Cooking
  • 0:17 Total Time


Add all
  • 1/4 cup
    (60 mL)

    red onion, finely diced

  • 1

    large head of fennel, stalks removed

  • 2 Tbsp.
    (30 mL)

    Robusto olive oil

  • 2 Tbsp.
    (30 mL)

    lemon butter, melted

  • 1/2 cup
    (125 mL)

    chicken broth

  • 1 Tbsp.
    (15 mL)


  • 1

    lemon, cut in half

  • Salt and freshly ground pepper to taste

  • 1 Tbsp.
    (15 mL)

    roasted pine nuts

  • fresh basil


Cut fennel into quarters and remove the core from each piece.

Cut each piece in half, giving you 8 pieces total and place them into a saucepan.

Add olive oil, butter, broth, pesto, juice of 1/2 lemon, salt and pepper. Cover and simmer for 7 minutes.

Remove lid and simmer 5 more minutes.

Remove fennel from the pan and arrange on plates.

Reduce liquid by half and pour over fennel.

Garnish with roasted pine nuts and fresh basil.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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