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, protein, salad, crostini, as a dip and lots more!
½teaspoon Red pepper flakes ( black pepper works too)
½cup Extra virgin olive oil + 1 tablespoon
Juice of a Lemon, (about 2 tablespoons)
1cup packed fresh basil
¾cup Toasted pine nut (start with ½ cup until desired taste)
⅓cup freshly grated Parmesan cheese
Rinse asparagus and pat dry with paper/kitchen towel. Trim the ends (the hard part) and cut in half. 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. Place the asparagus, garlic, extra virgin olive oil, toasted pine nuts and lemon juice in a food processor. Pulse 3-4 times or until roughly blended. Taste for salt and pepper and adjust to taste. Add the parmesan and pulse some more or until you reach the desired consistency. Transfer pesto into a jar or bowl, swirl a little oil on top and enjoy.
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.
How do I store Nutty asparagus basil pesto sauce?
** Store leftover nutty asparagus basil pesto in an airtight container and place it in the refrigerator for up to a week. ** For an even fresher taste, place pesto sauce in an ice tray and freeze for up to 3 months. Thaw in the refrigerator or countertop before use.
Nutty Asparagus Basil Pesto https://worldlytreat.com/nutty-asparagus-basil-pesto/ March 16, 2020