Recipes Asparagus Pesto 5.0 (1) 1 Review By Hoss Zaré Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Yield: 1 cup Ingredients 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 Directions 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. Notes One Tablespoon 122 cal, 13 gm fat, 2.2 gm sat fat, 1 gm carb, 0.5 gm fiber, 1 gm protein. Rate it Print