Spring Vegetables Recipe

Toast nuts

Place the pine nuts in a small dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and let cool briefly.

Blend pesto

In a food processor, combine the basil leaves, toasted pine nuts, grated Parmesan, and garlic. Pulse until coarsely chopped. With the motor running, drizzle in the olive oil until a smooth but slightly textured paste forms. Add lemon juice, 1 teaspoon salt, and 1 teaspoon black pepper. Pulse once or twice to combine and taste; adjust salt, pepper, or lemon as desired. If pesto is too thick, add up to 1–2 tablespoons more olive oil.

Transfer pesto to a small bowl, cover, and set aside. Makes roughly 3/4 to 1 cup pesto.

Prep vegetables

Preheat oven to 425°F (220°C). Trim woody ends from the asparagus. Peel and halve the small red onion lengthwise, then slice each half into 1/4-inch wedges. Trim snap peas and halve carrots lengthwise if they are thick. Halve radishes.

Toss with oil and season

On a large rimmed baking sheet, arrange asparagus, carrot halves, red onion wedges, radish halves, and snap peas in a single layer. Drizzle with 2 tablespoons olive oil, sprinkle 1 teaspoon salt and 1 teaspoon black pepper, and zest the lemon evenly over the vegetables. Toss gently with your hands or tongs to coat.

Roast

Roast the vegetables for 12–15 minutes, turning once halfway through, until carrots and asparagus are tender-crisp and onion edges are lightly caramelized. Snap peas and radishes should remain bright; if they brown too quickly, remove them earlier.

Finish

Remove the pan from the oven. Immediately squeeze the lemon juice over the roasted vegetables and toss lightly to combine. Allow the vegetables to sit for 1–2 minutes so flavors meld.

Serve

Transfer the roasted spring vegetables to a serving platter. Dollop or drizzle the basil pesto over the vegetables (about 2–3 tablespoons pesto per serving, more to taste). Garnish with optional toasted pine nuts for crunch. Serve warm or at room temperature.

Leftover pesto can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.