A side dish to impress with low effort: roasted asparagus with feta dill pesto. It’s salty, creamy and a bit crunchy with some chopped pecans on top. Just 30 minutes needed to make this perfect side dish for a fish or chicken dinner (among other options).
This dish was inspired by a menu item I got at Rose Mary, a Croatian restaurant in West Loop Chicago. The sauce was very green and tasted like a thicker pesto sauce, so this was my best recreation!
Equipment needed for this recipe
Here’s what you need to make this dish:
- 1 sheet pan – to roast our asparagus. My favorite are the Williams Sonoma Gold Touch ones.
- aluminum foil – I like to use foil to prevent my veggies from sticking and it makes for easier cleanup.
- A food processor – the easiest way to make pesto. You can also use a blender if you don’t have a food processor.
Ingredients needed for roasted asparagus with feta dill pesto
Here’s what to add to your grocery list:
- 1 lb of fresh asparagus – the best way to preserve your asparagus is to put them in a jar or vase with an inch of water. Cover the asparagus with a bag and store in the fridge for optimal freshness.
- olive oil – for roasting asparagus and for the pesto.
- salt and pepper
- 1 lemon
- pine nuts – also labeled as Pignolias.
- fresh parsley
- fresh dill
- feta cheese – instead of the typical parmesan.
- garlic
- spinach – you could also substitute avocado, which will add a green intensity.
- red pepper flakes
- candied pecans – optional, for topping. You can also use plain pecans, almonds or pistachios.
How to make roasted asparagus with feta dill pesto
Let’s make it together!
Step 1
Preheat the oven to 400℉. Line a baking sheet with aluminum foil. Add the asparagus and toss with olive oil and a pinch of salt. Arrange the asparagus on the sheet so that they are as spaced out as much as possible and not overlapping much.
Step 2
Roast the asparagus in the oven for 20-25 minutes until the asparagus is at your desired crispiness.
Step 3
While the asparagus roasts, make the pesto. Add the garlic, parsley, spinach, lemon juice, dill, feta, pine nuts, and olive oil. Add a pinch of salt, pepper, and red pepper flakes. Pulse until it becomes a smooth, creamy sauce.
Step 4
Once the asparagus has cooled a little bit, plate it with the pesto sauce poured over top. Sprinkle on candied or chopped pecans if you desire. Serve immediately.
Storage Instructions
If you have extra pesto leftover, put it in an airtight container and store it in the fridge. You can use it on sandwiches, pasta, or as dip! It’s so good.
Place asparagus in a container and refrigerate as well, and consume within 2-3 days. To reheat, the microwave is likely your best option if they have pesto all over them. Heat for 30 seconds.
Other recipes to try
If you liked this roasted asparagus with feta dill pesto, try these other side dishes:
Gochujang Roasted Brussels Sprouts with Goat Cheese
Pancetta and Rosemary Hasselback Potatoes
Leave a review
If you liked this roasted asparagus with feta dill pesto, please leave a star review below with a comment. Feel free to tag me in your instagram stories too: @caroline_hoffman.
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Roasted Asparagus with Feta Dill Pesto
Equipment
- 1 Sheet pan
- aluminum foil to prevent sticking
- Food processor for the pesto
Ingredients
- 1 lb fresh asparagus
- 1 tbsp olive oil
- 1 large pinch salt
- 1 pinch pepper
- ¼ cup olive oil for the pesto
- ½ lemon juiced
- 2 tbsp pine nuts
- ¼ cup fresh parsley
- ¼ cup fresh dill
- 4 tbsp feta cheese crumbled
- 2 garlic cloves
- ⅓ cup spinach
- red pepper flakes
- candied pecans optional, roughly chopped
Instructions
- Preheat the oven to 400℉. Line a baking sheet with aluminum foil. Add the asparagus and toss with olive oil and a pinch of salt. Arrange the asparagus on the sheet so that they are as spaced out as much as possible and not overlapping much.1 lb fresh asparagus, 1 large pinch salt, 1 tbsp olive oil
- Roast the asparagus in the oven for 20-25 minutes until the asparagus is at your desired crispiness.
- While the asparagus roasts, make the pesto. Add the garlic, parsley, spinach, lemon juice, dill, feta, pine nuts, and olive oil. Add a pinch of salt, pepper, and red pepper flakes. Pulse until it becomes a smooth, creamy sauce.1 large pinch salt, 1 pinch pepper, ¼ cup olive oil, ½ lemon, 2 tbsp pine nuts, ¼ cup fresh parsley, ¼ cup fresh dill, 4 tbsp feta cheese, 2 garlic cloves, red pepper flakes, ⅓ cup spinach
- Once the asparagus has cooled a little bit, plate it with the pesto sauce poured over top. Sprinkle on candied or chopped pecans if you desire. Serve immediately.candied pecans
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Nathan Fleischer
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