Asparagus Basil Pesto

5 from 39 votes

This nutty asparagus basil pesto is so good you’d want to put it on almost everything. In 10 minutes or less, you can have this easy recipe on your dinner table. Pair with Pasta, meats, salads, crostini, or use as a dip!

Prep Time4

Cook Time6

Total Time10

Course: Condiments, sauces

Cuisine: American, Italian

Servings: cup

Calories: 314kcal

Author: Maureen Celestine

Equipment

Food processor
Non-stick frying pan

Ingredients

1 bunch Asparagus head, about 1 lb
2 Garlic cloves
1 teaspoon salt or to taste
½ teaspoon Red pepper flakes ( black pepper works too)
½ cup Extra virgin olive oil + 1 tablespoon
Juice of a Lemon, (about 2 tablespoons)
1 cup packed fresh basil
¾ cup Toasted pine nut (start with ½ cup until desired taste)
⅓ cup freshly grated Parmesan cheese

Instructions

Rinse asparagus and pat dry with paper/kitchen towel. Trim the ends (the hard part) and cut them in half.
1 bunch Asparagus head,
Heat up a tablespoon of extra virgin olive oil in a pan on medium heat. Add the asparagus and saute for 4 minutes, tossing frequently. Add salt and pepper, and allow to cook for another minute or two or until charred.
½ cup Extra virgin olive oil + 1 tablespoon, 1 teaspoon salt
Place the asparagus, garlic, extra virgin olive oil, toasted pine nuts, basil, pepper flakes, and lemon juice in a food processor. Pulse 3-4 times or until roughly blended. Taste for salt and pepper and adjust to taste.
(see how to toast pine nut below)
2 Garlic cloves, ½ teaspoon Red pepper flakes, Juice of a Lemon, , 1 cup packed fresh basil , ¾ cup Toasted pine nut
Add the parmesan and pulse some more or until you reach the desired consistency.
⅓ cup freshly grated Parmesan cheese
Transfer the pesto into a jar or bowl, swirl a little oil on top, and enjoy.

Notes

Tread lightly with the garlic. For a milder garlic kick, go easy on the cloves, or consider using roasted garlic for a sweeter, gentler flavor.
Season your pesto with salt and pepper, but keep in mind that Parmesan cheese can add a salty punch, so taste and adjust as needed.
Customize your pesto's texture to your liking by tweaking the olive oil quantity and blending time. Go smooth or chunky; your call.
To keep your asparagus pesto fresh, stash it in an airtight container in the fridge. Prevent oxidation by drizzling a thin layer of olive oil on top before sealing.

How to toast Pine nuts

Method 1- Place pine nuts in a pan and heat on the stovetop for 3 minutes or until toasted. Stir frequently to avoid burning.

Method 2- Preheat oven to 350°F. Place pine nuts on a baking sheet in an even layer. Bake for 5-6 minutes, turning once or twice until toasted.

Nutrition