Asparagus pesto made by blending boiled asparagus with toasted pine nuts, lemon zest, garlic, basil, olive oil, and Parmesan. Lighter and more springy than traditional pesto.
What do you do with a pound of asparagus that is past its prime for eating whole? You boil it for three to four minutes, blend it with toasted pine nuts, lemon zest, lemon juice, garlic, fresh basil, salt, pepper, olive oil, and grated Parmesan into a pesto that tastes like spring in a jar.
The asparagus replaces most of the basil you would use in a traditional pesto. The result is lighter, greener, and more vegetal. Process it until it reaches pancake batter thickness, then add the Parmesan and pulse a few seconds more.
Tips for Making Asparagus Pesto
Boil the asparagus until just tender
Three to four minutes in salted boiling water. It should be soft enough to blend but not mushy. Overcooked asparagus makes a watery pesto.
Do not skip the boiling. Raw asparagus is too fibrous for a food processor to handle smoothly.
Toast the pine nuts before blending
In a dry skillet, stirring frequently. They go from golden to burnt in seconds. Let them cool before adding to the processor.
Toasted pine nuts have a richer, sweeter flavour than raw. They also blend more smoothly into the pesto.
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Spring Asparagus Pesto
Total Time: 20 minutes
Yield: Serves 4
Diet: Vegetarian
Description
A vibrant twist on classic pesto, using spring asparagus instead of basil. Delicious on pasta, meat, or sandwiches!
Ingredients
Units
Scale
Instructions
- Bring water to a boil in a pot. Add a good pinch of salt.
- Add asparagus and boil for 3-4 minutes, until tender but not mushy.
- While asparagus is cooking, toast pine nuts in a dry skillet, tossing or stirring them frequently to prevent scorching. Let cool until manageable.
- Combine cooked asparagus, pine nuts, lemon zest and juice, garlic, basil, salt and pepper in a processor and mince until smooth.
- While processor is running, add olive oil slowly, until pesto reaches pancake batter thickness.
- Add Parmesan and process a few seconds more.
Notes
- For a richer flavor, roast the asparagus instead of boiling it. Toss with olive oil, salt, and pepper before roasting at 400°F (200°C) for 12-15 minutes.
- If you don’t have pignoli nuts, substitute with walnuts or almonds for a slightly different flavor profile.
- Store leftover asparagus pesto in an airtight container in the refrigerator for up to 5 days. It can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Carbohydrates: 10
- Fiber: 3
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
What can I use this pesto on?
Pasta, grilled chicken, fish, toast, or stirred into risotto. It works anywhere you would use basil pesto. It is slightly thinner, so it coats pasta well.
Can I freeze asparagus pesto?
Yes. Freeze in ice cube trays, then transfer to a bag. It keeps for up to three months. The colour may darken slightly but the flavour holds.
Can I use a different nut?
Walnuts, almonds, or cashews all work. Pine nuts give the most traditional pesto flavour. Walnuts make it earthier. Almonds make it milder.