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RECIPE
13 INGREDIENTS 6 STEPS 30min

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 Recipe | SideChef
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!
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/
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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/
30min
Total Time
$1.64
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Roasted Vegetables

3 cups
peeled and sliced into quarters lengthwise
3 cups
Asparagus , trimmed
1
sliced into rounds
1/2 tsp
Fine Salt

Pistachio Pesto

2 cups
Fresh Basil Leaves , loosely packed
1/2 cup
Roughly Chopped Roasted Salted Pistachios
plus extra for garnish
1/2 cup
1 clove
Garlic , minced
1/2 tsp

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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
335
FAT
29.2 g
PROTEIN
6.6 g
CARBS
15.7 g

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 (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.
Step 3
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.
Step 4
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.
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.

Rate & Review

4.5
4 Ratings
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Nutrition Per Serving
Calories
335
% Daily Value*
Fat
29.2 g
37%
Saturated Fat
4.7 g
24%
Trans Fat
0.0 g
--
Cholesterol
4.8 mg
2%
Carbohydrates
15.7 g
6%
Fiber
5.4 g
19%
Sugars
6.2 g
--
Protein
6.6 g
13%
Sodium
581.6 mg
25%
Vitamin D
0.0 µg
0%
Calcium
119.8 mg
9%
Iron
2.7 mg
15%
Potassium
555.9 mg
12%
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