Elevate your spring dishes with Asparagus Pesto, a fresh and vibrant twist on traditional pesto that celebrates the flavors of the season. Made with tender asparagus, this versatile pesto pairs beautifully with pasta, adds a delicious spread to sandwiches, or serves as a flavorful topping for grilled vegetables. Perfect for embracing the bounty of spring, this asparagus pesto brings a unique, bright flavor to any dish, making it an ideal choice for light meals, gatherings, or meal prep. Whether you're cooking for yourself or hosting, this pesto is sure to impress with its freshness and versatility.
Ingredients
- 500 g Asparagus woody ends trimmed
- 1 cup Fresh basil leaves
- 1/4 cup Pine nuts toasted (can substitute with walnuts or almonds if preferred)
- 2 cloves Garlic
- 1/2 cup Parmesan cheese freshly grated
- Juice of 1 Lemon
- 1/2 cup or more Olive oil as needed
- Salt and pepper to taste
Instructions
- Blanch the Asparagus: Bring a large pot of salted water to a boil. Add the trimmed asparagus and cook for 2-3 minutes until bright green and tender. Remove the asparagus and immediately plunge into ice water to stop the cooking and maintain the vibrant color.
- Toast the Nuts: In a dry skillet over medium heat, toast the pine nuts until golden and fragrant, about 3-4 minutes. Be careful not to burn them.
- Process the Ingredients: In a food processor, combine the blanched asparagus, toasted pine nuts, garlic cloves, and fresh basil leaves. Pulse until the mixture is coarsely chopped.
- Add Cheese and Lemon Juice: Add the grated Parmesan cheese and lemon juice to the processor. Pulse to mix everything thoroughly.
- Emulsify with Olive Oil: With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You might need more or less oil depending on your preference.
- Season: Season the pesto with salt and pepper to taste. Adjust the seasoning as needed, adding more lemon juice if a brighter flavor is desired.
- Serve or Store: Use the pesto immediately, or store it in an airtight container in the refrigerator for up to a week. It's excellent with pasta, as a spread on sandwiches, or as a dressing for salads.
Notes
- Alternative Nuts: While pine nuts are traditional in pesto, walnuts or almonds can provide a different flavor profile and are usually more budget-friendly.
- Storage: If storing the pesto, top it with a thin layer of olive oil before sealing the container. This helps prevent the pesto from oxidizing and turning brown.
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