Barbecued fennel with chilli pesto
18 May 2015
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
Fennel is an excellent vegetable to barbecue. This simple dish goes very well with pork or fish - the chilli pesto adds a kick to it! You can also use a griddle pan or grill.
Ingredients
- 2 fennel bulbs
- Olive oil (approx 3 Tbsp)
- 2 cloves garlic
- ½ red chilli
- Juice of 1 lemon
- 1 handful of parsley leaves
Instructions
- Cut the fennel bulb in half, then into 3 wedges .
- Rub them with olive oil, and season with salt & pepper.
- Put them on the BBQ and cook on medium heat for about 20-25 minutes.
- Meanwhile, remove the seeds and veins of the chilli and chop the flesh.
- Put the chilli, garlic, parsley and lemon juice in a small blender and whizz for 10 seconds. Add some olive oil slowly and gradually, whilst processing, until you get a rough pesto-like paste.
- When the fennel is soft and lightly charred, transfer it into a serving dish and toss with the dressing.
Tips
Leave in the chilli seeds if you want it really spicy© 2026 Copyright CookTogether
Categories
- Meal Type: - Barbecue - Everyday - Grill - Lunch - Side - Supper
- Cuisines: - Italian
- Occasions: - Barbecue - Sunday Lunch
- Ingredients: - Roots & Bulbs
- Health and Diet: - Dairy Free - Gluten Free - Healthy - Vegan
- Skill Levels: - Easy
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