Description
A vibrant twist on classic pesto, using spring asparagus instead of basil. Delicious on pasta, meat, or sandwiches!
Ingredients
Units
Scale
- 1 lbs (454 g) fresh asparagus
- 1/4 cup pignoli or pine nuts
- 1/2 lemon - zest and juice
- 3-4 cloves garlic
- 1/2 packed fresh basil leaves
- Salt and freshly ground black pepper
- 3/4 cup olive oil
- 1/2 cups (118 ml) grated Parmesan
Instructions
- 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.
- While asparagus is cooking, toast pine nuts in a dry skillet, tossing or stirring them frequently to prevent scorching. Let cool until manageable.
- 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.
- Add Parmesan and process a few seconds more.
Notes
- For a richer flavor, roast the asparagus instead of boiling it. Toss with olive oil, salt, and pepper before roasting at 400°F (200°C) for 12-15 minutes.
- If you don’t have pignoli nuts, substitute with walnuts or almonds for a slightly different flavor profile.
- Store leftover asparagus pesto in an airtight container in the refrigerator for up to 5 days. It can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Carbohydrates: 10
- Fiber: 3
- Protein: 5
- Cholesterol: 10