Asparagus Pesto
Spring vegetables are always fun, you get to play with bright flavours that you had forgotten all winter long. This recipe is an adaptation of an idea that I read about in Mark Bittman’s article from the New York Times.
I expected it to smack me in the face with a fresh and unusual zing, and then found out, its actually a very mild, easy going flavour. I think its meant to be a creamy addition to what you are eating, rather than the main feature. That being said, next time I will add some lemon zest to punch it up a little, or perhaps a touch of horseradish (ooh that would be perfect!).
This is a recipe that you can eat alot of - its not screaming-in-your-face spicy, it has no unusual textures. Its simply a creamy, light tasting pesto that works more like a sauce. I would bet it goes great with fresh gluten- free fettucini. Or it would be super with biscuits and old cheddar (if you are a dairy person). Personally, next time I will serve it over top some really sweet fresh tomatoes and a hint of wine vinegar or chopped green onions for a little punch. Or add a generous handful of parsley to the blender when making the pesto.
If anything, this recipe is a lovely canvas. Paint. It goes well with delicately flavoured poultry or lightly steamed fish. I served it on grilled chicken that was marinated overnight in lime juice, dried basil, and olive oil. The flavours worked really harmoniously with the warmed asparagus pesto- the delicate flavour of the lime in the chicken came out in tiny slivers of citrus, ballanced by the creamy warmth of the pesto. Simple, but lovely.
Asparagus Pesto
Ingredients
- 1 bunch of asparagus, tough ends trimmed
- 1/4 cup pine nuts, roasted (10 min at 350 degrees)
- 1/4 cup olive oil
- 1 minced garlic clove
- 1 tbsp fresh lemon juice
- 3 tbsp Nutritional Yeast or 1/2 cup grated parmesan cheese
Directions
- Blanch the asparagus for 4 minutes in boiling water. They are ready when you can pierce easily with a fork.
- Soak in cold water to prevent further cooking.
- Put the pine nuts and garlic into a food processor, process into a paste.
- Add the asparagus, lemon juice, and Nutritional Yeast or parmesan cheese.
- Process to the desired consistency- add more seasonings to taste.
Done!
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