Asparagus Pesto

Name: Asparagus Pesto
Total time: 20 min
Yield: 4 to 6 servings (about 1 1/2 cups)
Ingredients: Salt; 1 pound asparagus, trimmed and cut into 2-inch segments; 1 clove garlic, or more to taste; 1/4 cup pine nuts; 1/4 cup olive oil, or more as desired; 3/4 cup freshly grated Parmesan cheese; Freshly ground black pepper; Juice of 1/2 lemon, or to taste

By Mark Bittman

Total Time: 20 minutes
Rating: 5(607)
Comments: Read comments

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.

Featured in: Asparagus Pesto Packs Plenty of Flavor

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Ingredients

Yield:4 to 6 servings (about 1½ cups)

Salt
1pound asparagus, trimmed and cut into 2-inch segments
1clove garlic, or more to taste
¼cup pine nuts
¼cup olive oil, or more as desired
¾cup freshly grated Parmesan cheese
Freshly ground black pepper
Juice of ½ lemon, or to taste

Ingredient Substitution Guide

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Preparation

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Step 1
Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
Step 2
Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).

Ratings

5 out of 5

607 user ratings

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Comments

Deetroi7 years ago

I roasted the asparagus (tossed with evoo, salt and pepper) for 12 minutes @425. I thought I had pine nuts but I didn't so I used the whole almonds and a few unroasted cashews I had lying around. I threw in the last of my parsley and the result is quite pleasing. Pestos are so forgiving.

Jennifer Dougherty7 years ago

This pesto is a wonderful taste of Spring! I serve this over penne pasta, tossed with additional steamed chopped asparagus and fresh diced tomatoes. Great on its own or as a side dish to grilled salmon.

Michael T.7 years ago

I agree with the suggestions to roast the asparagus.

Diana2 months ago

This was delicious with some (minor) alterations. As others stated below, roasting the asparagus goes a long way. I also added a tiny bit of cayenne to give the pesto more dimension. I used it as a pasta sauce, and heated it in a pan with lightly toasted pine nuts, cherry tomatoes, a little bit more Parmesan, and lemon zest before tossing the angel hair in the pesto.

Margaret1 year ago

Enjoyed this as a quick lunch over leftover spaetzle and spinach. Came out a little thick which only confirmed that it would, indeed, make a good dip!

Daphne Hatcher1 year ago

I cut the tips off the asparagus & reserved them. I roasted the stems, with the garlic. I toasted the pine nuts + extra for garnish in a skillet while the stems and garlic were in the oven. Just before serving the pesto, I sautéed a pound of shrimp & the asparagus tips in the skillet with a little more garlic, and squeezed a lemon over it. I topped pesto-dressed spinach fettuccini with the sautéed shrimp & asparagus tips and sprinkled the extra toasted pine nuts over it all.

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