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April 1, 2020 <600 calories/serving

Asparagus Stem Pesto

We utilize all parts of the asparagus with basil, garlic cloves, Parmesan cheese, lemon juice, and spinach to make the base for a unique pesto. This recipe is used in our Charred Asparagus and Cauliflower Fettuccini dish.

asparagus pesto
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Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Course: Condiment
Keyword: Quick
Diet: Gluten Free, Vegetarian
Servings: 16 (click to scale)

Ingredients

  • 10 oz asparagus stems
  • 1/2 oz fresh basil
  • 2 cloves fresh garlic peeled
  • 1/8 tsp kosher salt
  • 3 Tbsp grated parmesan cheese
  • 2 Tbsp fresh lemon juice
  • 1 cup baby spinach
  • 1/8 tsp ground black pepper
  • 1/4 cup olive oil
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Instructions

  • Cut the asparagus into small pieces, including the stems. Spears can be reserved for another dish. In a sauce pan, add 4 cups of water and bring to a boil. Add asparagus stems in for 10 minutes, or until very tender. Drain the water and let the asparagus cool.
  • In a food processor or blender, add 1/4 cup water plus all of the ingredients except for the oil. Use all of the basil including the stems. Stream in the oil slowly to emulsify. Process until it is smooth and has a pesto consistency.

Video

Chef Tips

Portion: 2 Tbsp

Nutrition

Calories: 40kcal | Carbohydrates: 1g | Protein: 0g | Fat: 3.5g | Saturated Fat: 0.5g | Sodium: 40mg | Fiber: 0g | Sugar: 0g
Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!
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