Easy Sautéed Fennel with a Citrus Thyme Pesto Sauce
1. Begin by chopping the fennel. Trim the stalks from the bulb and cut the bulb into quarters. Slice each of the quarters and set aside. Remove the fronds or leaves from the stalks and chop. Set aside ¼ cup of the fronds for the pesto.
2. Heat a large skillet over medium heat with 2 tablespoons of the olive oil. Once hot, add the fennel and sauté for 8-10 minutes or until the fennel has softened and browned at the edges. Toss the fennel with ¼ teaspoon of salt and the pepper while cooking.
3. Add the basil, the reserved fennel fronds, cashews, parmesan cheese, thyme, garlic, lemon juice and zest, orange juice, and the remaining ¼ teaspoon of salt to a food processor or blender. Begin to process the mixture and gradually stream the remaining ½ cup of olive oil into the pesto sauce.
4. Once the fennel has cooked and the pesto is smooth, drizzle the pesto sauce over the fennel and serve. Enjoy!