I made this the first week of spring when asparagus and peas appeared at the market on the same day. The asparagus and halved radishes roast together at 400°F (200°C) for twenty minutes with olive oil, salt, and pepper. While they roast, you make a mint pesto: fresh mint leaves, fresh peas, Parmesan, pine nuts, garlic, and olive oil pulsed in a food processor until smooth.
The pesto is bright green and smells like a garden. Mint instead of the usual herb, and fresh peas give it a sweetness and body that straight mint alone lacks. Spooned over the warm roasted vegetables, it melts slightly against the hot asparagus.
Tips for Making Mint Pesto with Roasted Vegetables
Roast the asparagus and radishes together
Snap the woody ends off the asparagus. Halve the radishes. Toss both with olive oil, salt, and pepper on a baking sheet.
Twenty minutes at 400°F (200°C). The asparagus tips should be crispy and the radishes softened and slightly charred.
Pulse the pesto, do not over-blend
Mint, peas, Parmesan, pine nuts, and garlic in the food processor. Pulse until finely chopped. Then stream in the olive oil with the motor running.
Stop when it is smooth but still has some texture. Over-blended pesto becomes a thin sauce. You want it thick enough to sit on the vegetables without sliding off.
Mint Pesto with Spring Peas and Roasted Asparagus and Radishes
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian
Print Recipe
Pin Recipe
Description
Roasted asparagus and radishes with a mint-pea pesto is a beautiful way to highlight spring produce. This simple side dish is sure to impress.
Ingredients
Units
- 1 bunch asparagus, woody ends snapped off
- 8 ounces radishes, halved
- 1 tablespoon extra virgin olive oil
- 1 cup fresh mint leaves
- 1 cup fresh peas
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss asparagus and radishes with 1 tablespoon of olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20 minutes, until tender.
- In a food processor, combine mint leaves, peas, Parmesan, pine nuts, and garlic.
- Pulse until finely chopped.
- With the processor running, slowly add 1/4 cup olive oil until smooth.
- Season with salt and pepper to taste.
- Serve roasted vegetables with mint-pea pesto.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Category: Side Dish
Method: Roasting
Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 150
- Fat: 18
- Carbohydrates: 18
- Fiber: 5
- Protein: 8
Frequently Asked Questions
Can I use frozen peas?
Yes. No need to thaw them for the pesto. They blend fine from frozen and make the pesto slightly thicker.
Can I use a different herb?
You can swap in any soft herb. The mint gives this a spring-specific freshness. A mix of mint and parsley works too. The peas provide enough body regardless of which herb you choose.
How long does the pesto keep?
Up to five days in the fridge with a thin layer of olive oil on top to prevent browning. It also freezes well in ice cube trays.
If You Liked This Recipe, You Might Also Enjoy
- Simplified Chole Bhature
- Crispy Rice with Spicy Tuna
- Zucchini Blossoms filled with Radish and Herb Cream Cheese
The post Mint Pesto with Spring Peas and Roasted Asparagus and Radishes appeared first on Honest Cooking and Travel.