Roasted Asparagus with Vegan Pistachio-Mint Pesto |

Roasted Asparagus with Vegan Pistachio-Mint Pesto

This post was originally published here March 16, 2015. I’ve since updated the text and photographs. This is one of my favorite ways to enjoy seasonal asparagus!

This blog post should really be titled “How to Eat an Entire Pound of Asparagus by Yourself”. Because that’s basically what ends up happening every time I make this recipe. This is my all-time favorite way to prepare asparagus. And I know you’re going to love it, too!

And it’s super easy. All you need to do is (1) roast some asparagus spears, (2) make a quick pesto while the asparagus cooks, and (3) combine the two together. Done.

The pesto uses mint and pistachios (instead of the more tradition basil and pine nuts), which is a combination that I absolutely adore for Spring. It tastes super fresh. And I’ve found it to be really versatile, too. Which is great because you’ll likely have some leftover from this recipe. I’ve used it for roasted potatoes, carrots, grilled chicken and of course, pasta! This pesto can do it all!

Roasted Asparagus with Vegan Pistachio-Mint Pesto |

Oh and surprise it’s vegan! Which I guess isn’t much of a surprise because I put the word “vegan” in the title. But you get what I’m trying to say. Most traditional pesto recipes contain Parmesan cheese. But not this one. And I promise if I didn’t tell you upfront, you probably wouldn’t even be able to guess that the cheese was missing. So don’t knock it until you try it!

I almost always use roasted, salted pistachios for this pesto recipe, because that’s what I keep in my pantry. But if you have unsalted pistachios, you might want to add more salt. It’s always a good idea to give the pesto a taste first (after step 4), then adjust as needed.

I hope you give this Roasted Asparagus with Vegan Pistachio-Mint Pesto a try this Spring!



Roasted Asparagus with Vegan Pistachio-Mint Pesto

Roasted Asparagus with Vegan Pistachio-Mint Pesto

At a Glance:
Yield: Serves 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


For the Asparagus:

  • 1 lb asparagus, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

For the Pesto:

  • 1/2 cup shelled pistachios
  • 1 garlic clove, peeled
  • Zest from 1/2 lemon
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 cup packed fresh mint leaves
  • About 1/3 cup extra-virgin olive oil


  1. Pre-heat your oven to 425 degrees. 
  2. Toss the asparagus on a rimmed baking sheet with the olive oil, salt and black pepper. Transfer to your pre-heated oven and roast for 10-12 minutes, or until crisp-tender. Remove and set aside.
  3. Meanwhile, in a small skillet over medium heat, lightly toast the pistachios until they become fragrant, about 1-2 minutes. Remove from the heat and allow to cool slightly.
  4. In the bowl of your food processor with the blade attachment, pulse together the toasted pistachios, garlic, lemon zest, salt and black pepper until a coarse meal is formed. Add the mint and process until finely chopped. Stop to scrape down the sides of the bowl. Then with your food processor running, slowly stream in the olive oil until your desired consistency is reached, using more olive oil if you prefer a thinner pesto. Transfer the pesto to a clean container.
  5. While the asparagus is still warm, gently toss it with about 2 tablespoons of the pesto. You can add more pesto, depending on your taste preferences. Serve immediately.
  6. Leftover pesto can be stored in an airtight container in your refrigerator for several days. Or frozen for longer storage periods. Drizzling a thin layer of olive oil over the surface of the pesto will help to preserve the color/taste during storage.

62 comments on “Roasted Asparagus with Vegan Pistachio-Mint Pesto”

  1. Asparagus is my favorite veggie to roast! This version sounds fantastic, Liz! I love the pistachio and mint pesto, SO creative and just screams spring!

  2. I’m always looking for new ways to spruce up asparagus and I like this version.

  3. I mean, if you ate this instead of pie it has to be damnnnn good! Also, it makes me so so happy that it’s asparagus season again, hooray!

  4. Totally digging the pistachio mint pesto! So perfect for spring.

  5. Yes please and thank you! I’m an asparagus fiend and that mint pesto sounds absolutely amazing! Asparagus for all the meals, woop woop!

  6. These are GORGEOUS!!! Love the pistachio pesto!!!

  7. Pistachio-Mint Pesto? Whaaat? I would totally dis the pie for this asparagus on steroids!

  8. What a great flavour combination. Can’t wait to try this, as I love, love roasted asparagus!!

  9. I love roasted asparagus! This version sounds fantastic with the pistachio mint pesto. Pinning!

  10. I’ve been known to eat a whole bunch of roasted asparagus myself (and sometimes I’ve kept it a secret). 🙂 I can only imagine how much better it would be with this delicious pesto sauce drizzled over it! Pinned.

  11. I love pesto! This is the perfect spring time side dish!

  12. This pesto sounds so good! I just did asparagus last week… maybe next time I’ll think about this pesto. Pinned it!

  13. This looks like the best asparagus EVER!

  14. That pesto sounds unbelievable! And I know it has to be good if it kept you from pie. That’s not easy to do!

  15. Mint! And asparagus!! This is the best idea ever! And don’t you love it when veggies trump pie?? Usually that only happens when there is brown butter involved 🙂

  16. My favorite way to eat asparagus is roasted. The pistachio-mint pesto sound delicious. I’m going to try it the next time I have asparagus.

  17. I am freaking excited for the pesto. Like really excited!!

  18. This looks awesome! Asparagus is my favorite veggie out of everything. I think I would be the same way as you. Sitting there eating it by hand and no pie. 😉

  19. I’m an asparagus loving freakazoid!! I am so behind this!!

  20. I saw this recipe on IG of course and had to come see MORE of it! So pretty and festive for the season, it’s like spring in the oven. Is Asparagus on the superfood list? Because I think it should be. People need to eat more asparagus! Thank you for doing your part in making sure that happens.

  21. Ohhh I love asparagus and mint and pistachios! And I don’t judge one bit…if it’s half as good as it looks, I’d eat the whole tray too!

  22. I’m soooo excited to see asparagus back in the stores! Your recipe is on my list, Liz! These sound and look amazing! ox

  23. I’m pretty sure this is the most beautiful asparagus that I’ve ever seen, Liz! I’m dying over this pesto! Pinning!

  24. delish!!! HAPPY ST.PATTY’S DAY TO YOU!

  25. I ALWAYS eat roasted asparagus straight from the pan. It’s too good not too! I suspect this pesto would take it over the top to awesomeland.

  26. Pistachio mint pesto sounds awesome! I’m so excited for the asparagus popping up at the market lately!

  27. I bet this is the perfect side dish for lamb — that mint pesto is perfect!

  28. Ooh, this pistachio mint pesto sounds delicious! What pretty asparagus Liz!

  29. Pingback: Healthy Vegetarian Easter Recipes - Delicious Knowledge

  30. Pingback: April Eat Seasonal Guide | Vintage Mixer

  31. Pingback: May Seasonal Produce Guide | Vintage Mixer

  32. Pingback: March Seasonal Produce Guide | Vintage Mixer

  33. What a treat Liz! So happy to see the new photos.. this recipe is so vibrant, and that pesto sounds amazing!

Leave a Reply

Your email address will not be published. Required fields are marked *