Lamb, Roasted Veggies & Pistachio Pesto

The most delightfully simple dinner for Easter. Prepare the pesto hours in advance. This meal comes together in 30 minutes before serving!

For the pesto:

• 1 cup pistachio pieces

• 1 cup fresh basil

• 1 cup fresh parsley

• Squeeze of 1 lemon

• 1/2 - 1 cup olive oil

• 1-2 garlic cloves

• 1/4 tsp sea salt

For the lamb and veggies:

• 1 rack of lamb seasoned with salt and pepper

• Olive oil for seasoning skillet

• bundle of carrots seasoned with salt- suggest purple peeled and sliced in half

• bundle of asparagus seasoned with salt with ends cut off

• orange zest for garnish

Spread thin layer of pesto on serving dish. Grill the rack of lamb on medium high heat until cooked to desired temperature (about 15 minutes). Meanwhile, heat a skillet and first cook the carrots until tender. Then cook the asparagus until tender but not too soft. Cut the rack of lamb and serve all on the bed of pesto. Serve with pita bread.

Wine pairing: Malbec from Cahors, France or a bright fruity red