A simple spread to use on meat, fish or vegetables that's a great and simple variation on the original basil pesto.
Course Sauce
Cuisine American
Keyword asparagagus, pesto
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Calories 504kcal
Cost 5
Ingredients
2small bundles of asparagus stalksabout 24, tough ends removed, chopped
12tablespoonolive oil
8tablespoonchopped 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.