Asparagus pesto
By ChatelaineThis article has not been rated yet.
PREP TIME
10 min
TOTAL TIME
20 min
Makes
2 cups
Photo, Roberto Caruso.
Ingredients
- 1 bunch asparagus , ends trimmed
- 1 garlic clove , halved
- 1/2 cup mint leaves
- 1/2 cup finely grated parmesan
- 1/4 cup toasted almonds
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 tsp salt
- 3 tbsp olive oil
- 3 tbsp canola oil
Instructions
- BRING a large pot of salted water to a boil. Fill a large bowl with water and ice. Add asparagus to boiling water and cook until just tender, about 3 min. Drain and transfer to ice bath. Let stand until cold, 2 min. Drain, then dry with kitchen towel. Coarsely chop.
- DROP garlic through the feed tube of a food processor while it’s running. Add asparagus, mint, parmesan, almonds, lemon juice, zest and salt. Pulse until finely chopped. With motor still running, pour in oils through feed tube and blend until smooth.
Nutrition (per tbsp)
- Calories
- 35,
- Protein
- 1 g,
- Carbohydrates
- 1 g,
- Fat
- 3 g,
- Sodium
- 75 mg.
FILED UNDER: blender spring stovetop vegetables
