Asparagus Pesto Vegetarian Recipe for Fresh Spring Meals

Asparagus pesto is a delightful twist on the traditional basil pesto, infusing the sauce with the fresh, earthy flavors of spring asparagus. This vibrant green pesto is not only visually stunning but also packed with nutrients and perfect for vegetarians looking to add a fresh and healthy dish to their repertoire.

Whether you’re tossing it with pasta, spreading it on crusty bread, or using it as a dip, this asparagus pesto recipe is sure to become a favorite in your kitchen.

What makes this recipe truly special is its simplicity and versatility. With just a handful of ingredients, you can whip up a creamy, flavorful pesto that elevates any meal.

Plus, it’s a fantastic way to use up fresh asparagus during its peak season. Ready to impress your family and friends with a tasty, green delight?

Let’s dive into this easy and delicious asparagus pesto vegetarian recipe!

Why You’ll Love This Recipe

Fresh and vibrant: The asparagus gives this pesto a bright, springtime flavor that’s both refreshing and unique.

Vegetarian and wholesome: Made with wholesome ingredients, it’s a nutritious option for vegetarians and anyone looking to eat cleaner.

Versatile uses: Perfect as a pasta sauce, sandwich spread, or even a salad dressing base.

Simple and quick: Ready in under 20 minutes with easy-to-find ingredients.

Customizable: You can easily adjust the nuts or cheese to suit your preferences or dietary needs.

Ingredients

• 1 bunch of fresh asparagus (about 12-15 spears, trimmed and cut into 1-inch pieces)
• 1/2 cup fresh basil leaves, packed
• 1/3 cup pine nuts (or walnuts for a budget-friendly option)
• 2 cloves garlic, peeled
• 1/2 cup freshly grated Parmesan cheese (use nutritional yeast for vegan option)
• 1/2 cup extra virgin olive oil
• Juice of half a lemon
• Salt and freshly ground black pepper to taste

Equipment

• Food processor or high-speed blender
• Sharp knife for trimming asparagus
• Cutting board
• Measuring cups and spoons
• Spatula for scraping down the sides of the processor
• Steaming basket or pot for blanching asparagus
• Bowl for mixing and serving

Instructions

1. Prepare the asparagus: Trim the tough ends of the asparagus and cut the stalks into 1-inch pieces. Bring a pot of salted water to a boil and prepare a bowl of ice water nearby.
2. Blanch the asparagus: Add the asparagus pieces to the boiling water and cook for 2-3 minutes until tender but still bright green. Immediately transfer the asparagus to the ice water to stop cooking and preserve the color. Drain well.
3. Toast the nuts: In a dry skillet over medium heat, toast the pine nuts (or walnuts) until golden and fragrant, about 3-4 minutes. Stir frequently to avoid burning. Set aside to cool.
4. Add ingredients to the food processor: Combine the blanched asparagus, fresh basil leaves, toasted nuts, garlic cloves, and Parmesan cheese in the food processor bowl.
5. Pulse to combine: Pulse the mixture a few times to break down ingredients, then slowly drizzle in the olive oil while the processor is running until the pesto reaches your desired consistency.
6. Season and finish: Add lemon juice, salt, and freshly ground black pepper to taste. Pulse again to mix well. Taste and adjust seasoning as needed.
7. Serve or store: Use immediately or store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in ice cube trays and transfer to a freezer bag.

Tips & Variations

“Blanching the asparagus not only preserves its bright color but also softens it just enough for a creamy pesto without overpowering its fresh flavor.”

• Nut alternatives: Substitute pine nuts with almonds, cashews, or walnuts depending on availability and preference.
• Vegan option: Replace Parmesan with nutritional yeast and ensure your nuts are unsalted.
• Spice it up: Add a pinch of red pepper flakes or a small fresh chili for a subtle kick.
• Garlic intensity: Adjust the amount of garlic to suit your taste—less for a milder pesto, more for a bold punch.
• Texture preference: For chunkier pesto, pulse fewer times; for smoother, blend longer.

Nutrition Facts

Serving Suggestions

This asparagus pesto is incredibly versatile and pairs beautifully with a variety of dishes. Here are some delicious ideas to try:

• Toss it with your favorite pasta for a quick and flavorful meal. Add cherry tomatoes and toasted pine nuts for extra texture.
• Spread on toasted bread or crackers as a savory appetizer or snack – perfect alongside a crisp white wine.
• Use as a topping for grilled vegetables or roasted potatoes to brighten up simple sides.
• Mix into grain bowls or salads for an herby punch.
• Swirl into soups like vegetable minestrone for added depth and creaminess.

For more inspiration, explore these recipes: Half Runner Beans Recipe, Kodiak Banana Muffins Recipe, and Green Chile Cheese Bread Recipe.

Conclusion

Making asparagus pesto at home is a wonderful way to celebrate seasonal produce and add a fresh, vibrant twist to your meals. This recipe is straightforward, healthy, and bursting with flavor, giving you a delicious sauce that’s perfect for a variety of dishes.

Whether you’re a seasoned vegetarian or simply looking to add more plant-based options to your diet, this asparagus pesto offers a nutritious and tasty solution.

Don’t be afraid to experiment with nuts, herbs, and even cheese substitutes to tailor it to your taste. Plus, it stores well, making it a convenient condiment to have on hand.

If you’re inspired by this recipe, be sure to check out other delightful dishes like our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for a comforting dessert or the Glazed Twist Donut Recipe for a sweet treat.

Happy cooking!

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