The Creamy Asparagus Pesto is a delicious sauce for pasta or to spread on bruschetta. The recipe is very easy and fairly quick, just enough time to cook the asparagus slightly, blend with the other ingredients, and it’s ready.
Other recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 10.5 oz asparagus
- 1 fresh spring onion
- 1 clove garlic
- 0.25 cup pine nuts
- 0.7 oz Parmigiano Reggiano DOP (grated)
- 0.07 oz fine salt
- 0.4 cup extra virgin olive oil
Tools
- Food Scale
- Vegetable Peeler
- Immersion Blender
- Frying Pan
Steps
Wash the asparagus and break off the tough part. Use the peeler to remove the outer skin. Cut the tips, leaving them whole, and slice the stems thinly. Finely slice the spring onion and sauté both in a pan with 4 tablespoons of oil. Add salt and let them soften for 10-15 minutes over low heat.
In the blender cup, pour the oil, pine nuts, garlic without the core, and give it a first blend with the immersion blender. Add the asparagus, keeping a few tips aside, and continue blending. Finally, add the grated Parmigiano. Mix, and the Creamy Asparagus Pesto is ready to dress the pasta, garnish with the reserved tips, or spread on bruschetta or use as a base for fried eggs.
