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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This new take on Italian pesto uses fresh asparagus, basil, and arugula.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
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.
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