A quick and easy, fresh and bright summery asparagus and basil pesto!
I am a huge fan of freshly made basil pesto and in the spring I enjoy adding asparagus to the mix! This homemade asparagus pesto is so easy to make! You pretty much just puree asparagus, basil, parmesan, pine nuts, garlic, lemon, olive oil, salt, and pepper in a food processor, and that’s it! You can use this asparagus pesto in pretty much the same way that you use basil pesto such as: as a sauce for pasta, in salad dressings, in marinades, as spread in sandwiches, and the best way, by the spoonful!
A light, fresh and bright summery asparagus and basil pesto!
- 1 cup asparagus, cut into 1 inch pieces
- 2 tablespoons pine nuts, lightly toasted
- 1/2 cup basil
- 1 clove garlic
- 4 tablespoons parmigiano reggiano (parmesan), grated
- 3 tablespoons olive oil
- 1/2 lemon, zest and juice
- salt and pepper to taste
- Blanch the asparagus by placing it in boiling water (or in a steaming steamer) and cooking until it just turns a dark green before transferring it to cold water to cool and stop the cooking process. (The asparagus will be just tender and still a little crispy.)
- Meanwhile, lightly toast the pinenuts in a pan over medium heat.
- Puree everything in a food processor.
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