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.
This new take on Italian pesto uses fresh asparagus, basil, and arugula.
Servings and Ingredients
|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
- Food Processor
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 TipUse 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.
Store for 1 to 2 days in refrigerator or up to 1 month in the freezer.
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 5mg
- Sodium: 65mg
- Total Carbohydrates: 2g
- Protein: 2g
Seasons Magazine April 2017