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Servings:

Roasted Carrot and Asparagus with Pistachio Pesto

On this easy side, roasted carrots and asparagus get the royal treatment - a generous drizzle of savory pistachio pesto that you’ll want to eat straight out of the blender. This delicious dish brings it back to basics, proving again that simple recipes can still steal the show!

Total Time

30min

4.5

4 Ratings

Author: Lana Damian at SideChef

Servings:

Ingredients

Roasted Vegetables

•

3 cups

Carrots

•

1 bunch

Asparagus , trimmed

•

Lemon

•

2 Tbsp

Olive Oil

•

1/2 tsp

Fine Salt

•

1/2 tsp

Ground Black Pepper

Pistachio Pesto

•

2 cups

Fresh Basil Leaves , loosely packed

•

1/3 cup

Grated Parmesan Cheese

•

1/2 cup

Roughly Chopped Roasted Salted Pistachios

•

1/2 cup

Olive Oil

•

1 clove

Garlic , minced

•

1/2 tsp

Salt

•

1/2 tsp

Ground Black Pepper

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C).

On a baking tray, toss Carrots (3 cups) with Olive Oil (2 Tbsp) , Fine Salt (1/2 tsp) , and Pepper (1/2 tsp) . Roast in the oven for 10-15 minutes.

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.

Pulse Fresh Basil Leaves (2 cups) , Cheese (1/3 cup) , Roasted Salted Pistachios (1/2 cup) , Garlic (1 clove) , Salt (1/2 tsp) , and Pepper (1/2 tsp) in a food processor until finely chopped.

Add Olive Oil (1/2 cup) 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.

Toss the pesto with the vegetables. Sprinkle with remaining chopped pistachios and serve.

Nutrition Per Serving

CALORIES

331

FAT

29.1 g

PROTEIN

6.4 g

CARBS

14.8 g