Dill Mint Pistachio Pesto with a Medley of Spring Vegetables
A vibrant vegetable bowl with healthy dill mint pistachio pesto tossed with fennel, asparagus, cauliflower, baby beets, baby carrots, and pea shoots.
Equipment
- Blender
Ingredients
Dill Mint Pistachio Pesto
- 4 cups fresh dill
- 1/2 cup fresh mint leaves
- 1/4 cup shelled raw pistachios
- 1/3 cup nutritional yeast*
- 1-2 lemons juiced
- salt and pepper to taste
- water if needed to thin*
Spring Medley of Vegetables
- 2 cups baby carrots chopped
- 1 head cauliflower chopped
- 4 baby golden beets, ends removed
- 1 bunch asparagus trimmed and chopped
- 1 bunch pea shoots
- 1 bulb raw fennel chopped
Instructions
Pesto Instructions
- Blend dill, mint, pistachios, nutritional yeast, a pinch of salt, and juice of one lemon together until smooth.
- Taste and add more salt and lemon juice if needed. Thin with water or olive oil if needed until you reach desired consistency.
Spring Vegetables
- Remove the ends from the beets and wrap in foil and place on a lined baking tray.
- Chop the cauliflower and carrots into bite sized pieces. Spray with olive oil and place on a lined baking tray with the beets.
- Roast carrots, cauliflower and beets at 450 degrees until caramelized (approximately 30-45 minutes).
- Remove the ends from the asparagus and chop into bite sized pieces and spray with olive oil. Add to the baking tray for the last 5-7 minutes of roasting.
- Dice raw fennel and set aside with the pea shoots.
Serving
- When vegetables are finished roasting, remove the beets from foil and chop.
- Add carrots, cauliflower, beets, asparagus, and fennel to a large bowl. Toss with dill mint pistachio pesto.
- Serve over pea shoots or even add your favorite grain or pasta.
Notes
- If not vegan or plant-based, pecorino or parmesan cheese may be substituted for nutritional yeast.
- If not oil-free, olive oil may be used to thin pesto if needed.