Asparagus pesto Recipe
A simple spread to use on meat, fish or vegetables that's a great and simple variation on the original basil pesto.
Servings 4 people
Calories 504kcal
Cost 5
Ingredients
- 2 small bundles of asparagus stalks about 24, tough ends removed, chopped
- 12 tablespoon olive oil
- 8 tablespoon chopped walnuts
- Sea salt and freshly cracked black pepper to taste
Instructions
- In a small saucepan over medium-high heat, bring some water to a boil. Add the chopped asparagus. Cook until slightly tender, about 1 to 2 minutes. Remove from heat and strain the excess water by pouring it into a colander. At the same time, run cold water over the asparagus to completely stop them from cooking. Do this for a minute or two until they are cold. This process helps to keep the asparagus crisp instead of mushy.2 small bundles of asparagus stalks
- In a small blender, combine the asparagus with the remaining ingredients. Blend until you achieve the desired texture.12 tablespoon olive oil, 8 tablespoon chopped walnuts, Sea salt and freshly cracked black pepper to taste
- Store in a sealed jar in the fridge when not using.
Nutrition
Calories: 504kcal | Carbohydrates: 3g | Protein: 3g | Fat: 55g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 32g | Sodium: 1mg | Potassium: 105mg | Fiber: 2g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg