Spargel-Pesto

We all know (and love) pesto from various herbs. Whether for pasta, as a marinade or to spice up the sandwich, pesto offers so many different options. But have you ever tried asparagus pesto? Not only does it taste great, it's also a great way to preserve asparagus.

Green Asparagus Pesto

Normally, the asparagus (especially the green asparagus) would be too good to be made into pesto. But since I just bought too much asparagus, I had to find a way to use the asparagus and make it last. By the way: the asparagus pesto can also be frozen very well. And it also tastes great as a topping for the asparagus cream soup.

That's how it works:

Ingredients (makes about 2 glasses à 250 g)::

  • 2 bunches of green asparagus
  • 3 tbsp pine nuts
  • 50 ml olive oil
  • 1 pinch of salt and sugar each
  • 1 lemon, zest only
  • 1/2 bunch parsley
  • 1/2 bunch basil
  • parmesan cheese at will
  • salt and peper

Instructions:

  1. Lightly roast the pine nuts in a pan without oil. Tip: Feel free to try other seeds or nuts for your pesto. It doesn't always have to be pine nuts, e.g. Almonds, walnuts.
  2. Wash the green asparagus well and cut off the woody ends.
  3. Cook the asparagus in a saucepan with hot water, a pinch of salt and sugar, and a lemon slice.
  4. Process herbs, roasted pine nuts, asparagus, olive oil and parmesan in a blender into a pesto. If necessary, add a little more olive oil or a dash of asparagus water.
  5. Season to taste with freshly ground salt and pepper and lemon zest.
  6. The pesto is kept in a clean, sealed mason jar for at least 1 week. You can also simply freeze the asparagus pesto in portions.

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Spargel-Pesto

Green Asparagus Pesto

Prep Time 15 mins
Cook Time 10 mins
Course Pesto, Asparagus
Servings 2 Gläser à 150 g

Ingredients
  

  • 2 bunches green asparagus
  • 3 tbsp pine nuts
  • 50 ml Olive oil
  • 1 pinch salt and sugar each
  • 1 lemon zest
  • 1/2 bunches fresh parsley
  • 1/2 bunches basil
  • parmesan cheese at will
  • salt and peper

Instructions
 

  • Lightly roast the pine nuts in a pan without oil. Tip: Feel free 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 slice.
  • Process herbs, roasted pine nuts, asparagus, olive oil and parmesan in a blender into 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 lemon zest.
  • The pesto is kept in a clean, sealed mason jar for at least 1 week. You can also simply freeze the asparagus pesto in portions.
Keyword Pesto, Asparagus

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