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We all know (and love) pesto made from various herbs. Whether with pasta, as a marinade or to spice up a sandwich. Pesto offers so many different options. But have you ever tried asparagus pesto? Not only does it taste great, but it’s also a great way to preserve asparagus.
Green Asparagus Pesto
Normally, the asparagus (especially the green asparagus) would be far too good for me to make into pesto. But since I just bought way too much asparagus, I had to find a way to use the asparagus and make it durable. By the way: the asparagus pesto can also be frozen very well. And also tastes great as a topping for the asparagus cream soup.
Ingredients (makes about 2 mason jars à 250 g):
- 2 bunches of green asparagus
- 3 tbsp pine nuts
- 50 ml of olive oil
- 1 pinch each of salt and sugar
- 1 lemon, zest
- 1/2 bunch of parsley
- 1/2 bunch of basil
- some parmesan if you like
- salt and pepper
Instructions:
- Lightly toast the pine nuts in a pan without oil. Tip: You are also welcome to try other seeds or nuts for your pesto. It doesn’t always have to be pine nuts, e.g. Almonds, walnuts.
- Wash the green asparagus well and cut off the woody ends.
- Cook the asparagus in a saucepan with hot water, a pinch of salt and sugar and a lemon wedge.
- Process herbs, roasted pine nuts, asparagus, olive oil and parmesan in a mixer to make a pesto. If necessary, add a little more olive oil or a dash of asparagus water.
- Season to taste with freshly ground salt and pepper and the lemon peel zest.
- The pesto will keep for at least 1 week in a clean, sealed jar. You can also just freeze the asparagus pesto in portions.
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