Green Asparagus Pesto

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


  • 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


  • 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