Asparagus Pesto

This puree is great to have on hand. It makes an excellent sauce for broiled fish or for pasta or ravioli, or a poached egg on an English muffin. With added cream and seasoning, it’s also perfect as a warm soup. It is not thick, but loose and light. To make this pesto more robust, add 1/3 cup pine nuts to the food processor. Save the asparagus cooking water and ends or peels for Asparagus Stock
March 02, 2015

Ingredients

  • 1 pound asparagus, trimmed
  • 1/3 cup pine nuts
  • 2 garlic cloves, sliced
  • 2 tablespoons olive oil
  • 4 teaspoons fresh lemon juice
  • Salt

Preparation

Cut the asparagus in large pieces and place them in a large pot. Add just enough water to barely cover and bring to a boil over high heat.

Reduce the heat to medium, cover, and boil the asparagus gently until they are fork-tender, about 10 minutes for slender asparagus, longer for thick ones. Reserving the cooking water, drain the asparagus.

Place the asparagus in a food processor along with 1/4 cup of the reserved cooking water and the garlic. Add the pine nuts, if using, the oil, lemon juice, and salt to taste and pulse to combine. If necessary, add a bit more cooking water to get a smooth pesto.

The asparagus pesto holds in the freezer for 8 to 12 months. Add salt and pepper as you use the pesto (seasoning loses its oomph when frozen).

Recipe and photo by Eugenia Bone

Ingredients

  • 1 pound asparagus, trimmed
  • 1/3 cup pine nuts
  • 2 garlic cloves, sliced
  • 2 tablespoons olive oil
  • 4 teaspoons fresh lemon juice
  • Salt
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60