Recipe: Springtime Lemon-Dill Pistou Potatoes

Recipe: Springtime Lemon-Dill Pistou Potatoes


For the Roasted Potatoes

  • 1 pound baby potatoes
  • 1/2 bunch asparagus, woody ends removed, cut into 1-inch pieces
  • 1 cup frozen peas
  • 2 tablespoons fresh dill leaves
  • 2 tablespoons flat-leaf parsley leaves
  • 1 garlic clove, minced
  • Zest of half a lemon
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons extra virgin olive oil
  • 2 drops Lemon Vitality™ essential oil
  • 1 drop Dill Vitality™ essential oil
  • Grated pecorino for serving (optional)

Serves 4


  1. Place the potatoes in a medium pot, cover with cold water, and bring to a boil over high heat. Add salt, reduce to a simmer, and cook for about 10 minutes.
  2. Meanwhile, make the lemon-dill pistou. Put the dill, parsley, garlic, lemon zest, and sea salt in a small food processor and pulse until coarsely chopped. Add the olive oil, Lemon Vitality, and Dill Vitality and process again until smooth, scraping down the sides as needed.
  3. Add the asparagus and peas to the potatoes, cook for an additional 3 minutes, and drain. Gently toss the warm vegetables with the pistou, transfer to serving platter, and serve with grated pecorina if desired.

By Sylvie Shirazi of Gourmande in the Kitchen

Source: The Essential Edge, April 2019


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