Awesome Asparagus, Pistachio & Basil Pesto
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.
Servings: 12 2 tablespoon portions: makes about 1 1/2 cups
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
*3.5 cup Food Processor - I love this smaller food processor! Easy to use and clean with a good amount of blending power. Mine is by KitchenAid.
How to Make Asparagus, Pistachio & Basil Pesto with Pasta:
- 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
Calories: 31kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 69mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg