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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.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4
Course: Condiment, Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

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

Equipment

  • Blender

Method
 

Pesto Instructions
  1. Blend dill, mint, pistachios, nutritional yeast, a pinch of salt, and juice of one lemon together until smooth.
  2. 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
  1. Remove the ends from the beets and wrap in foil and place on a lined baking tray.
  2. Chop the cauliflower and carrots into bite sized pieces. Spray with olive oil and place on a lined baking tray with the beets.
  3. Roast carrots, cauliflower and beets at 450 degrees until caramelized (approximately 30-45 minutes).
  4. 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.
  5. Dice raw fennel and set aside with the pea shoots.
Serving
  1. When vegetables are finished roasting, remove the beets from foil and chop.
  2. Add carrots, cauliflower, beets, asparagus, and fennel to a large bowl. Toss with dill mint pistachio pesto.
  3. 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.