Asparagus Pesto

Asparagus Pesto

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

  • 2 bunches of asparagus, woody ends

  • snapped off

  • 100 g parmesan cheese, grated

  • 2 large handfuls of spinach leaves

  • 1 large handful of mixed soft herbs (such as basil, parsley, chervil)

  • 4 garlic cloves

  • 80 g pine nuts (or substitute with pepitas or sunflower seeds), toasted

  • zest of 1 lemon

  • ¾ cup olive oil

  • ¼ tsp salt, to taste

  • ¼ tsp pepper, to taste

Method

  • Prepare all of the ingredients based on the instructions in the ingredients list.

  • Fill the saucepan with water and bring to the boil. Blanch the asparagus for 1 minute, then drain and set aside to cool.

  • Roughly chop the asparagus and place in the bowl of the food processor.

  • Add the parmesan, spinach and herbs, then process until finely chopped.

  • Add the garlic to the food processor along with the toasted pine nuts and lemon zest.

  • Process until you have a rough paste.

  • With the motor running, slowly add the olive oil.

  • Season to taste with the salt and pepper.

  • Scrape the pesto into the serving bowl and serve.