Spring Asparagus Pesto, Vegan
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 66.1
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 35.7 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 3.2 g
- Protein: 3.3 g
View full nutritional breakdown of Spring Asparagus Pesto, Vegan calories by ingredient
Introduction
Trying green garlic for the first time and wanting to use my fresh Ontario asparagus, I came up with this. Trying green garlic for the first time and wanting to use my fresh Ontario asparagus, I came up with this.Number of Servings: 4
Ingredients
-
1 tsp olive oil
1 green garlic, ends removed, rinsed, diced
1 tsp Becel vegan margarine
15 spears/ 1 lb fresh asparagus, bottoms broken off then spears roughly chopped
2 c baby spinach leaves, chopped
1 c fresh parsley, chopped
A couple of fresh basil leaves, chopped finely
1 medium tomato, approx. 1 c chopped
Salt and pepper
Tips
Serve over pasta.
This yielded about 3 c and I found 3/4 c plus 1 c pasta very satisfying.
Directions
Toss garlic in olive oil until sort and almost starting to brown. Remove from pan.
Melt margarine and sauté asparagus until tender and slightly brown.
Chop and combine remaining ingredients.
Stir remaining ingredients into asparagus and remove from heat.
Serving Size: Makes 4 3/4 c servings
Melt margarine and sauté asparagus until tender and slightly brown.
Chop and combine remaining ingredients.
Stir remaining ingredients into asparagus and remove from heat.
Serving Size: Makes 4 3/4 c servings