Asparagus Pesto

Total Time:
20 mins
1 cup


  • 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


  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.

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