Roasted Asparagus with Feta Dill Pesto
An ideal side dish with roasted asparagus, a creamy pesto sauce and topped with chopped pecans.
Servings: 4 servings
Calories: 200kcal
Cost: $25
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