Roasted vegetables with pistachio and dill pesto
Serves: 4-6
Prep time: 10 minsTotal time: 
Recipe photograph by Ant Duncan
Roasted vegetables with pistachio and dill pesto
Make up a batch of this pesto in your blender and you’ll have supper inspiration for days
Serves: 4-6
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
393Kcal
Fat
27gr
Saturates
11gr
Carbs
18gr
Sugars
16gr
Fibre
5gr
Protein
10gr
Salt
0.5gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the pesto (makes about 275g)
- 100g pistachio kernels
- 1 garlic clove, peeled
- 20g fresh dill
- 15g flat-leaf parsley, leaves picked
- 15g Parmesan*
- 8 tbsp olive oil
- juice of 1 lemon
For the salad
- 450g British sweet spear carrots
- 2 red onions, cut into chunky wedges
- 2 tsp baharat spice mix
- 2 tbsp olive oil
- 500g authentic thick Greek yogurt
- 1 tbsp rose harissa
- 2-3 tbsp pistachio and dill pesto (above)
- flatbreads*
Step by step
- To make the pesto, put 75g of the pistachios in a blender with all of the remaining pesto ingredients and add 2 tablespoons of water. Blitz until smooth. Transfer to a bowl and season to taste. Set aside until required.
- Preheat the oven to 200°C, fan 180°C, gas 6. Cut each carrot into two shorter lengths, then halve any chunky ones lengthways so that they are all a similar thickness. Put the carrots in a roasting tin with the onion wedges. Sprinkle over the baharat sppice mix, season well and drizzle over the oil. Toss the carrots until well coated in the spices and oil and roast for 35-40 minutes, or until soft. Remove from the oven and leave to cool to room temperature.
-
To serve, spread the Greek yogurt over the surface of a serving plate and swirl the rose harissa through. Pile on the carrots and onions. Roughly chop the reserved pistachios, scatter these over the veg and then drizzle over about 2-3 tablespoons of the pesto. Serve with toasted flatbreads for scooping up the veg and yogurt. Leftover pesto keeps in the fridge for up to 7 days.
*Use vegetarian cheese and serve with gluten-free flatbreads, if required.
