Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
On a baking tray, toss
Carrots (455 g)
with
Olive Oil (30 mL)
,
Fine Salt (3 g)
, and
Pepper (1 g)
. Roast in the oven for 10-15 minutes.
Step 3
Remove the tray from the oven, then add the
Asparagus (1 bunch)
and
Lemon Slice (1)
to the baking tray and toss so that the asparagus is fully coated in oil. And bring it back to the oven for 5-10 more minutes, or until the vegetables are tender and slightly browned. Set aside.
Step 4
Pulse
Fresh Basil Leaves (40 g)
,
Cheese (35 g)
,
Roasted Salted Pistachios (60 g)
,
Garlic (1 clove)
,
Salt (3 g)
, and
Pepper (1 g)
in a food processor until finely chopped.
Step 5
Add
Olive Oil (120 mL)
in a stream, scraping down the sides occasionally until mixture reaches a slightly coarse paste. Add more olive oil as needed for a smoother consistency.
Step 6
Toss the pesto with the vegetables. Sprinkle with remaining chopped pistachios and serve.
