Asparagus pesto
- Number of Servings: 5
Ingredients
Asparagus - 6 oz. (about 12 spears), w woody ends cut off & cut into 2"-3" lengthsParmesan cheese grated or shredded - 1 oz.Pine nuts - 22 golive oil - 18 g.Makes about 7 oz. of pesto, w a serving being 1.5 oz.
Making asparagus pesto lets you use the peel, which contains a ton of flavor even though it’s sometimes too tough and stringy to eat. Puréeing lets you sidestep this issue: you keep the peel, and the flavor, but your food processor pulverizes the fibers, even if you use thick spears.
Whether the spears are thick or thin, the woody ends should be cut off and discarded before the spears are boiled.
The asparagus is ready when easily pierced by a knife, which might take as long as 10 minutes. (Don’t overdo it; the asparagus will turn gray and flavorless if cooked to death.)
Once the asparagus is soft, drain and let cool, then purée with the quintessential components of pesto genovese: garlic, pine nuts, olive oil and Parmesan. (I add a squeeze of lemon, which seems to heighten the flavor of the asparagus.)
Number of Servings: 5
Whether the spears are thick or thin, the woody ends should be cut off and discarded before the spears are boiled.
The asparagus is ready when easily pierced by a knife, which might take as long as 10 minutes. (Don’t overdo it; the asparagus will turn gray and flavorless if cooked to death.)
Once the asparagus is soft, drain and let cool, then purée with the quintessential components of pesto genovese: garlic, pine nuts, olive oil and Parmesan. (I add a squeeze of lemon, which seems to heighten the flavor of the asparagus.)
Number of Servings: 5
Nutritional Info Amount Per Serving
- Calories: 95.0
- Total Fat: 8.3 g
- Cholesterol: 4.0 mg
- Sodium: 95.9 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.9 g
- Protein: 3.5 g
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