Mobile Teaching Kitchen

Herby Pesto with Spring Vegetables

This recipe is delicious and highly versatile: use your favorite leafy herbs for the pesto and any spring vegetables in season and available!


For the pesto:

  • 1 cup loosely-packed mixed leafy herbs (parsley, cilantro, basil, mint, or a mix)
  • 1 cup loosely-packed spinach leaves
  • ¼ cup olive oil
  • 1 clove garlic, roughly chopped
  • Juice of ½ lemon
  • Salt and pepper to taste

For the vegetable medley:

  • 1 bunch radishes, quartered
  • 1 bunch scallions, cut into ½-inch pieces
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1 pint snow peas, snap peas, or green beans, cut into 1-inch pieces
  • 1 Tbsp olive oil
  • Salt and pepper to taste


  1. To prepare the pesto, combine all ingredients and blend with immersion blender, standard blender, or food processor. Season to taste and set aside.
  2. Preheat oven to 400°F and wash all vegetables. Toss radishes and scallions with olive oil and spread out in a single layer on a sheet tray. Put in oven and roast for about 15 minutes, until cooked through.
  3. Fill a medium pot with water, season liberally with salt, and bring to a boil. Once water is boiling,carefully add the peas and asparagus. Boil for about 3 minutes or until the veggies are bright green.
  4. Strain the veggies and add to a bowl of ice water; let chill for about 2 minutes. Combine roasted and blanched veggies with pesto. Enjoy!


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