Roasted Carrot and Asparagus with Pistachio Pesto

Recipe

13 INGREDIENTS • 6 STEPS • 30MINS

Roasted Carrot and Asparagus with Pistachio Pesto

4.5

4 ratings

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!

Roasted Carrot and Asparagus with Pistachio Pesto

Save

Lana Damian at SideChef

Hi, I'm Lana. Cooking is my passion, so I'm bringing recipes to you from the SideChef studio kitchen.

https://www.sidechef.com/

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!

30MINS

Total Time

$2.52

Cost Per Serving

Ingredients

Servings

6

US / Metric

Roasted Vegetables

3 cups

peeled and sliced into quarters lengthwise

1 bunch

Asparagus, trimmed

about 1 pound

1

sliced into rounds

2 Tbsp

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

plus extra for garnish

1/2 cup

1 clove

Garlic, minced

1/2 tsp

1/2 tsp

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

331

Fat

29.1 g

Protein

6.4 g

Carbs

14.8 g

Roasted Carrot and Asparagus with Pistachio Pesto

Save

Lana Damian at SideChef

Hi, I'm Lana. Cooking is my passion, so I'm bringing recipes to you from the SideChef studio kitchen.

https://www.sidechef.com/

Cooking InstructionsHide images

step 1

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

step 1 Preheat the oven to 400 degrees F (200 degrees C).

step 2

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

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

step 3

Remove the tray from the oven, then add the Asparagus (1 bunch) and Lemon (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 3 Remove the tray from the oven, then add the Asparagus (1 bunch) and Lemon (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 (2 cups), Grated Parmesan Cheese (1/3 cup), Roasted Salted Pistachios (1/2 cup), Garlic (1 clove), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp) in a food processor until finely chopped.

step 4 Pulse Fresh Basil Leaves (2 cups), Grated Parmesan Cheese (1/3 cup), Roasted Salted Pistachios (1/2 cup), Garlic (1 clove), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp) in a food processor until finely chopped.

step 5

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.

step 5 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.

step 6

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

step 6 Toss the pesto with the vegetables. Sprinkle with remaining chopped pistachios and serve.

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