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Simple Asparagus Pesto

Simple Asparagus Pesto

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.
By Yuliya Childers

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Served with spaghetti as an emergency dinner option, but that’s not the only use, as you may guess this pesto also goes splendidly with: chicken, veal, pork chops, eggs, or even spectacular sandwich.

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Simple Asparagus Pesto


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  • Author: Yuliya Childers
  • Yield: 3 cups 1x

Description

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.


Ingredients

Scale
  • 1 lbs of fresh asparagus, trimmed
  • 1/4 cup pignoli or pine nuts
  • 1/2 lemon – zest and juice
  • 34 cloves garlic
  • 1/2 packed fresh basil leaves
  • salt and freshly ground black pepper to taste
  • 1/2 to 3/4 cup olive oil
  • 1/2 cup grated Parmesan

Instructions

  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.
  • Category: Main

 

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