Pesto Roasted Potatoes Carrots and Asparagus
The recipe Pesto Roasted Potatoes Carrots and Asparagus can be made in roughly 45 minutes. Watching your figure? This gluten free recipe has 152 calories, 5g of protein, and 9g of fat per serving. This recipe serves 16. For $1.08 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 37 people have tried and liked this recipe. Head to the store and pick up asparagus, garlic cloves, salt, and a few other things to make it today. A couple people really liked this hor d'oeuvre. It is brought to you by Will Cook for Smiles. With a spoonacular score of 81%, this dish is great. Pesto Roasted Potatoes Carrots and Asparagus, Roasted Carrots with Carrot-Top Pesto, and 3-Ingredient Roasted Carrots With Pistachio Pesto are very similar to this recipe.
Servings: 16
Ingredients:
5 oz asparagus
4 oz fresh basil no stems (about 2 cups basil leaves)
1/2 lb carrots
3/4 cup whole cashews
1 cup extra virgin olive oil
3 garlic cloves
1/2 cup shredded Parmesan cheese
1/2 cup pesto
1/4 cup pine nuts
2 lbs red potatoes
salt
Equipment:
food processor
blender
Cooking instruction summary:
Instructions Pour half the olive oil into the blender (or food processor). Add basil, garlic, Parmesan cheese, cashews, pine nuts and some salt to the blender. Pour in the rest of the oil over the top and blend until all ingredients are blended smooth. Store in the refrigerator, in an air-tight glass container.
Step by step:
1. Pour half the olive oil into the blender (or food processor).
2. Add basil, garlic, Parmesan cheese, cashews, pine nuts and some salt to the blender.
3. Pour in the rest of the oil over the top and blend until all ingredients are blended smooth.
4. Store in the refrigerator, in an air-tight glass container.
Nutrition Information:
covered percent of daily need
