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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
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Condiment
Servings: 16 (click to scale)

Ingredients

  • 10 oz fresh 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 fresh baby spinach
  • 1/8 tsp ground black pepper
  • 1/4 cup olive oil

Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.

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
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