Asparagus Pesto


  • Prep Time10 mins
  • Total Time20 mins
  • Makes2 cups
Asparagus Pesto

(Photo: Roberto Caruso)

Chatelaine Triple Tested

Loaded with mint, lemon juice, almonds and parmesan, asparagus pesto pulls double duty. Toss it onto pasta or serve with pita as a dip.


  • 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


  • 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 1g, Carbohydrates 1g, Fat 3g, Sodium 75mg.

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