Roasted Carrot and Asparagus with Pistachio Pesto

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 (3 cups) 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.