Ingredients
For The Pesto:
- 1/4 cup almonds toasted
- 1 1/2 cups fresh basil firmly packed
- 6 tablespoons fresh dill lightly packed
- 2 tablespoons fresh tarragon lightly packed
- Zest of 1 large lemon
- 1/4 cup grated Parmesan packed
- 1 teaspoon garlic minced
- 1 tablespoon water
- 5-6 tablespoons olive oil
- Salt and pepper to taste
For The Salad:
- 3 medium turnips spiralized with the 3mm blade
- 1 bunch of radishes spiralized using the 3mm blade
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- 2 cups sugar snap peas
- 1 bunch of asparagus
- Minced fresh mint for garnish
Instructions
To Make The Pesto:
- Place the almonds into a small food processor (mine is 3 cups) and process until crumbly and broken down. Add in the basil, dill, and tarragon. Process until the herbs are broken down, scraping the sides as needed. Finally, add in the lemon zest, Parmesan and garlic, and process until well incorporated.
- With the food processor running, stream in the water and olive oil until you reach your desired consistency (I like my pesto a little bit thick, so 5 tablespoons of oil was perfect for me.) Season to taste with salt and pepper. Set aside.
To Make The Salad:
- Spiralize the turnips and radishes and set aside.
- In a large pan, heat the oil on medium heat. Add the garlic, snap peas, and spiralized turnips. Cook until the turnips are golden brown and begin to wilt, stirring occasionally. This takes about 10 minutes.
- While the turnip cooks, trim the asparagus and place a stalk on your cutting board, with the tip facing away from you. Use your vegetable peeler to shave off ribbons from the stem to the tip, using slight pressure to make sure they come out even. Repeat with remaining stalks and set aside.
- Once the noodles have cooked and are still warm, place them into a large bowl and add in the pesto, stirring until it’s evenly incorporated. Add in the shaved asparagus and mix well.
- Divide between plates, top with spiralized radish, garnish with fresh mint, and serve.