Simple Asparagus Pesto
Recipe Type: Main
Serves: 3 cups
This pesto substitutes traditional basil for spring asparagus. Don't just leave this delicious sauce to pastas, but try it on meat or a sandwich, too.
  • 1 lbs of fresh asparagus, trimmed
  • ¼ cup pignoli or pine nuts
  • ½ lemon – zest and juice
  • 3-4 cloves garlic
  • ½ packed fresh basil leaves
  • salt and freshly ground black pepper to taste
  • ½ to ¾ cup olive oil
  • ½ cup grated Parmesan
  1. Bring water to a boil in a pot. Add a good pinch of salt. Add asparagus and boil for 3-4 minutes, until tender but not mushy.
  2. While asparagus is cooking, toast pine nuts in a dry skillet, tossing or stirring them frequently to prevent scorching. Let cool until manageable.
  3. Combine cooked asparagus, pine nuts, lemon zest and juice, garlic, basil, salt and pepper in a processor and mince until smooth. While processor is running, add olive oil slowly, until pesto reaches pancake batter thickness.
  4. Add Parmesan and process a few seconds more.
Recipe by Honest Cooking at