Asparagus pesto is a fresh and vibrant twist on traditional pesto, perfect for embracing the flavors of spring. It pairs beautifully with pasta, as a spread for sandwiches, or as a topping for grilled vegetables.
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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