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
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
- 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.
Mint pesto is a total win with the asparagus.
When roasting the asparagus and radishes, toss in a sprinkle of lemon zest for an added citrusy note. Really brings freshness to the dish!
I feel like a touch more garlic could kick up the flavor even more. But wow, tastes great!
Fresh and vibrant, just wow.
Did anyone else feel the peas needed a bit more time to soften? Loved the mint pesto though, super fresh taste!
Made this for a picnic!! The vibrant colors and fresh flavors suited the sunny afternoon perfectly.
Swapped out the pine nuts for almonds since that’s what I had on hand. Gave it a slightly different crunch and still worked out great!
Prepped this mint pesto dish for our spring picnic in the park, and it was a simple crowd pleaser. Those radishes? Brilliant idea.
Ace!
Brought this to a potluck and honestly folks kept going back for more. The mint and peas combo is perfect.