Sunday, March 28, 2010

Asparagus Pesto


I'm always looking for new and creative ways to use asparagus this time of year. Saw this pesto idea as I was waiting for a doctors appointment the other day. I tweaked it a tad, and we all loved it.Its a great appetizer served with matzo for Passover or spread on crostini for Easter. Either way it screams 'SPRING HAS ARRIVED.'Should you have any pesto left over, toss with pasta.


  • 1 pound of fresh asparagus (ends removed)
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 cup lightly toasted pine nuts
  • 1/3cup olive oil
  • 1 garlic clove
  • juice from 1/2 a lemon
  • about 1/2 tsp. salt

Cook asparagus in boiling water for about 4 minutes, drain and rinse in cold water. Chop asparagus, reserving 2 tips for garnish. Place asparagus,cheese, pine nuts, olive oil, garlic, lemon juice and salt in food processor. Process till smooth about 1 minute, scraping down sides as needed.Serve with favorite crackers, happy spring.

20 comments:

  1. Can't wait for asparagus to arrive at our Proven├žal market in Vaison - when it does this is one recipe I'll try out!

    ReplyDelete
  2. This is great! Asparagus has been on sale here for the past few weeks and all I've done is roast and inhale it. this looks like a great way to enjoy it!

    ReplyDelete
  3. That sounds like my kind of recipe; love asparagus and what a great way of preparing them; thank you!
    Rita

    ReplyDelete
  4. Oh man, you are coming up with the coolest stuff!

    Hey we need to meet on a Friday, and soon, the weather is getting gorgeous!

    ReplyDelete
  5. Hi,
    I would love this dish. It's always a pleasure visiting your blog. I am off adjusting the measurements to my next class dishes. Happy spring. -Tien :)

    ReplyDelete
  6. While I love basil pesto, this seems far superior! Thanks for sharing!

    ReplyDelete
  7. this is brilliant, i love it!

    ReplyDelete
  8. This is another one of times when I'm looking at a recipe and thinking "Damn! I cook with (insert ingredient) all the time, so how come I NEVER thought of this?!? Brilliant!

    ReplyDelete
  9. Wow, that looks delightful! Who would have thought to make pesto with asparagus? I'd love this with some pasta!

    ReplyDelete
  10. The first recipe I saw for asparagus pesto was in Heidi Swanson's "Super Natural Cooking" -- gorgeous book. She recommends using it for risotto, which we've done with great success. Awesome stuff -- and it just screams SPRING to me!

    ReplyDelete
  11. This looks like the perfect way to use up all the asparagus I've been buying! :)

    ReplyDelete
  12. Very delicious! I love asparagus! It's one of my favorite things about spring! :)

    ReplyDelete
  13. I'm very interested to know how it tastes like!

    ReplyDelete
  14. Love it! I have never thought to make a pesto out of asparagus-looks amazing. I am adding this to my list too. Thanks.

    ReplyDelete
  15. I see we share a love of pesto and asparagus! This really is such a great way to serve asparagus! We put this on everything.

    ReplyDelete
  16. I have to admit that I don't like asparagus yet, but maybe this recipe will help me change my mind - it just looks soo good :-)

    ReplyDelete
  17. This is awesome! I love asparagus but I always end up preparing it the same way, roasted in the oven. This is a nice change. It's a beautiful shade of green too.

    ReplyDelete
  18. Now, that is spring-on-aplate. Luscious, savory and sweet.

    ReplyDelete
  19. Thanks for visiting my blog! This looks really delicious - I can't wait for asparagus season!

    ReplyDelete
  20. Fantastic idea. Asparagus is starting to appear here.

    ReplyDelete