A fabulous and Vibrant Spring Asparagus Pesto with a multitude of uses. Lemon zest adds a gently zesty tang – to the herbaceous uncooked sauce. A delicious variation – Vibrant Spring Asparagus Pesto is refreshing and easy to prepare. Asparagus offers an earthy sweetness and unique texture.
The Easy Method:
Step 1:
Asparagus is a “nutrient-dense” food, providing significant amounts of vitamins and minerals for very few calories.
Cut asparagus and sauté until tender-crisp and bright green – added lemon rind lends a nice zesty flavor. Will be blended into the pesto when cooled.
Step 2:
I like using this smaller sized one – easier to clean with enough power to do the job!
Yes – you can use a larger size one too.
INGREDIENTS:
- Sautéed Asparagus with Lemon Rind
- Fresh Basil Leaves
- Garlic
- Shelled Pistachios
- Sea Salt
- Freshly Cracked Black Pepper
- Extra Virgin Olive Oil
I Love the flavor of pistachios in this Pesto! They are mildly sweet – buttery and creamy. Their bright yellow-green intense color works well with the asparagus pesto.
Step 3: Serve the Pesto
How to Make Asparagus, Pistachio & Basil Pesto with Pasta:
- Make the Pesto
- Cook EXTRA Asparagus in the fashion you did for the pesto. I like to use 4 asparagus spears per portion. (Cut asparagus and sauté until tender-crisp and bright green)
- Cook pasta of your choice al dente; drain, add to a large bowl
- Top with a few tablespoons of Asparagus, Pistachio & Basil Pesto and mix to combine
- Add plenty of basil leaves and some shavings of Parmigiana Reggiano
- Devour!
Uses for Pesto:
- A Topping For Pasta – a no-brainer! I love too to add a dollop of pesto on warm cooked foods, and let it melt in
- Mound over you Favorite Proteins – think fish, poultry, meats and vegan proteins
- Compound Butter: Pesto is mixed with butter and flavorings, then chilled and sliced – as it will melt into warm foods
- A Flavoring Agent for mayonnaise, yogurt and sour cream
- An Addition To salad dressing, vinaigrettes and olive oil
- A Base for all your pizza creations instead of tomato based
- A Mix-In for Sautéed Vegetables
- A Schmear for Bread and great on bruschetta
- A Nice Layer of Flavor underneath the skin of chicken before cooking
Storing Pesto:
Keep in the refrigerator in a glass container with a tight seal. Top with a layer of olive oil and place a piece of waxed paper (can use plastic wrap too)
on top, pressing down – to stop basil from discoloring.
I ♥️ PESTO!
See all my Pesto Recipes:
Thai Basil Pesto – and what to do with it!
Karen’s Arugula & Parsley Winter Pesto
Karen’s Basil & Macadamia Nut Pesto
Karen’s Fresh Summer Pea & Basil Pesto
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Enjoy this pesto… and the goodness of Spring’s Asparagus harvest.
Karen
Awesome Asparagus, Pistachio & Basil Pesto
Equipment
- 1 3.5 cup food processor
Ingredients
- 6 ounces asparagus – medium sized spears , trimmed; about 8 spears (1 1/4 cups)
- 1 tablespoon garlic, peeled and coarsely chopped
- 1 1/2 cups fresh basil leaves, packed; washed and dried
- 3 tablespoons shelled pistachios
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- 3 tablespoons parmesan reggiano cheese, grated
Instructions
Prepare Asparagus:
- Trim ends – best to snap off white woody ends. Slice each spears in in 4's in the diagonal. Add 1 teaspoon evoo on a skillet, set heat to medium heat. When hot, add the asparagus and a pinch of sea salt. Sauté for 3 minutes adding a nice flavor yet still bright green. Set aside and cool.
Make the Pesto:
- To a 3.5 cup food processor* add garlic, pulse 20 seconds to break up. Add the basil and pistachios and pulse until well chopped.
- Add the olive oil in a stream through the feed tube and process for one full minute until a chunky paste. Lastly, add the parmesan cheese and cooked and cooled asparagus. Process until smooth with some chunky texture, about 30 seconds. For a more fluid sauce – add extra olive oil, 1 tablespoon at a time until desired consistency.
How to Store Pesto:
- Add to a air proof glass container. For longer storage add a film of evoo on top, place some plastic wrap to cover and refrigerate. Will keep fresh for 5 – 7 days.
Notes
- Make the Pesto
- Cook Asparagus in the fashion you did for the pesto. I like to use 4 asparagus spears per portion. (Cut asparagus and sauté until tender-crisp and bright green)
- Cook pasta of your choice al dente; drain, add to a large bowl
- Top with a few tablespoons of Asparagus, Pistachio & Basil Pesto and mix to combine
- Add plenty of basil leaves and some shavings of Parmigiana Reggiano
- Devour!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Going to try this! Wonderful photos and it looks easy.
Love your Thai basil pasta, so looking forward to this one
Donna B.
Thank you Donna!
😀Karen