Asparagus Pesto

  • Total Time:
  • Servings: Makes 1 cup

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  • 1/2 packed cup basil leaves
  • 1/2 pound asparagus, trimmed and coarsely chopped (1 cup)
  • 1/4 cup pine nuts
  • 2 tablespoons lemon juice
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 6 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper

How to make this recipe

  1. In a food processor, combine the basil, asparagus, pine nuts, lemon juice and cheese and pulse until chopped. With the machine on, add the olive oil and process to a chunky puree. Season with salt and pepper.

Make Ahead

The asparagus pesto can be refrigerated for up to 5 days.


One Tablespoon 122 cal, 13 gm fat, 2.2 gm sat fat, 1 gm carb, 0.5 gm fiber, 1 gm protein.

Contributed By Published June 2011

470041 recipes/asparagus-pesto 2013-12-06T23:09:34+00:00 Hoss Zaré spring|summer|middle-eastern|sauces-and-condiments|fast|healthy|make-ahead|no-cook june-2011,hoss zare,fly trap,persian food,iranian recipe,middle eastern recipe,pesto,asparagus sauce,green sauce recipes,asparagus-pesto 470041

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