Okay, straight up, Asparagus pesto is where it's at! It has a wow factor that will surprise your taste buds and most likely make you want to toss it with fresh pasta. I love it as a pizza sauce base, spread on toast, or added to my eggs. It doesn't take much to make this fantastic pesto, so give it a try.
A quick pesto utilizing asparagus as the main ingredient. A must-try when asparagus is fresh in the spring and summer.
1 bunch of asparagus (about 12 oz)
1 clove of garlic
1/2 cup grated parmesan
1/3 cup olive oil
1/4 cup walnuts (unsalted)
1/4 cup parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flake (optional)
Remove fibrous ends of the asparagus and discard. Chop asparagus into 1-inch pieces. Place into a food processor with garlic and pulse until asparagus and garlic have broken down into a mince. Add the parmesan, walnuts, parsley, salt, pepper, and red pepper flake. Pulse until well combined. Gradually add the olive oil until the mixture comes together and becomes a pesto. You may need to add additional oil to achieve your preferred texture, adding it 1 tablespoon at a time.
Serve with chips, toast, and pasta, as a pizza base, on eggs, or tossed in your veggies. The options are endless.
Pesto will keep in the refrigerator for up to 7 days.
Vegan recipe note: You can substitute the parmesan for nutritional yeast for a similar flavor.
Welcome to my kitchen.
Get a fresh delivery of only the goods delivered to your inbox.
Comment
Did you love this? Let us know!