Roasted Asparagus with Pistachio-Mint Pesto

You guys! I can’t even deal with this recipe today. It’s hands down the BEST asparagus I’ve ever made. I’m in love.

How do I know it’s the best?

What if I told you my neighbor and I sat on my couch and devoured the whole pan. Just the two of us. Picking the individual spears with our fingers. No need for plates or silverware. We inhaled the entire pound in a single session.

Oh and there was pie. I had pie sitting on my counter. We didn’t touch it. We just ate asparagus. See. I told you. It’s MAJOR! This is asparagus on freaking steroids.


This Roasted Asparagus with Pistachio-Mint Pesto needs to happen at your house this week. And then probably again for Easter and Mother’s Day and all those other Spring events that we have coming up.

After you make it, please report back to me, telling me that you messily consumed the entire recipe. So then I don’t feel like so much of an asparagus-loving weirdo. I don’t want to be alone in my odd obsessions. Thanks in advance. Hugs.



Roasted Asparagus with Pistachio-Mint Pesto

Roasted Asparagus with Pistachio-Mint Pesto


  • For the Pistachio-Mint Pesto
  • 1/2 cup shelled pistachios
  • 1 garlic clove
  • Zest from 1/2 lemon
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup fresh mint leaves, packed
  • 1/3 cup extra-virgin olive oil

  • For the Asparagus
  • 1 lb asparagus
  • 1 tablespoon extra-virgin olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


  1. Pre-heat your oven to 425 degrees.
  2. In a small dry skillet, toast the pistachios over medium heat until they become fragrant, about 1-2 minutes. Remove from the heat and set aside to cool.
  3. In the bowl of your food processor with the blade attachment, pulse together the toasted pistachios, garlic clove, lemon zest, salt, pepper and mint leaves until a thick paste is formed. With the food processor running, pour the olive oil in a steady stream through the feed tube. Turn your food processor off and transfer the pesto to a small container. Set aside.
  4. Trim off and discard the thick, woody ends of the asparagus, if necessary. Toss the asparagus on a large rimmed baking sheet with the olive oil, salt and pepper. Transfer to your pre-heated oven and roast for 10-15 minutes (depending on the size of your asparagus spears), or until crisp-tender.
  5. Remove the asparagus from the oven and while still warm, toss with the pesto. Start with a few tablespoons of the pesto, adding more if desired. Serve immediately.
  6. Any leftover pesto can be stored in an airtight container in your refrigerator for 2-3 days. Use it for a second batch of asparagus, on gnocchi or as a sandwich spread!

60 comments on “Roasted Asparagus with 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!

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