Chef Logan's Asparagus Pesto Sauce

Recipe

Side Dish
Chef Logan's Asparagus Pesto Sauce

Primary Media

Linguini noodles covered with pesto with a dollop of ricotta and sprig of fresh basil

User Rating

4.5 out of 5 stars
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8 ratings

Recipe Data

6
Servings
15min
Prep
25min
Total

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Description

This new take on Italian pesto uses fresh asparagus, basil, and arugula.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1 lbs.fresh asparagus, trimmed and chopped
½ c.fresh basil leaves
½ c.fresh arugula
1 ½ tbsp.garlic, minced
1 tbsp.fresh lemon juice
2 tsp.unsalted shelled pistachios, toasted
1 c.Gustare Vita extra virgin olive oil
½ c.Hy-Vee grated Parmesan cheese
Hy-Vee salt, to taste
Hy-Vee ground black pepper, to taste

Things To Grab

  • Medium saucepan
  • Medium bowl
  • Ice
  • Colander
  • Food Processor

Directions

  1. Bring a medium saucepan of lightly salted water to a boil. Immerse asparagus in boiling salted water for 2 minutes. Immediately plunge spears into ice water. Drain when cool.

  2. Add asparagus, basil, arugula, garlic, lemon juice and pistachios to a food processor. Process until a paste forms. Gradually blend in olive oil. Add Parmesan cheese. Add salt and pepper to taste.

    Hyvee Culinary Expert Tip
    Use this asparagus pesto just as you would any other pesto. Brush onto grilled vegetables or use as a pasta sauce. The possibilities for this pesto are endless.
    Hy-Vee Test Kitchen
  3. Store for 1 to 2 days in refrigerator or up to 1 month in the freezer.

Nutrition facts

Servings

180 Calories per serving
1/4 c.

Amounts Per Serving

  • Total Fat: 3g
  • Cholesterol: 5mg
  • Sodium: 65mg
  • Total Carbohydrates: 2g
  • Protein: 2g

Daily Values

0%
Vitamin A 6%
0%
Vitamin C 4%
0%
Iron 4%
0%
Calcium 4%

Recipe Source:

Seasons Magazine April 2017