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.
- 1 Food processor
- 1 bunch of asparagus about 12 oz
- 1 clove of garlic
- ½ cup grated parmesan
- ⅓ cup olive oil
- ¼ cup walnuts unsalted
- ¼ cup parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ 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.
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We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
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- Wash hands after touching raw meat
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- Use oils with high smoking point to avoid harmful compounds
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