Asparagus pesto is one of those preparations that smell like spring and that turn even the simplest dish into something special. I love its bright color and the delicate but pronounced flavor: a real treat for the palate. This version is a fresh, light alternative to classic pesto, perfect for those looking for a different asparagus recipe.
The asparagus cream is obtained in a few steps with simple ingredients, but the result is surprising: velvety, aromatic and incredibly versatile. Asparagus pesto is ideal for dressing a creamy, enveloping pasta, but it also works as an asparagus spread for crostini or to enrich meat or fish dishes.
If you’re wondering how to make asparagus pesto, know that it’s really easy: just lightly cook the asparagus to enhance their sweetness, blend them with oil, cheese and a crunchy note like pine nuts.
Asparagus cream is not only tasty and versatile, but also rich in beneficial properties that make it an excellent choice for a healthy, balanced diet. Asparagus pesto preserves much of the nutrients of this spring vegetable, making every asparagus recipe not only delicious but also nutritious.
Asparagus have a purifying and diuretic effect, help eliminate toxins and counteract water retention. The asparagus cream is also rich in vitamins and antioxidants useful for the immune system.
In addition, they are low in calories but high in fiber, perfect even for a light, easily digestible pasta with asparagus pesto.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 12 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for asparagus pesto
- 9 oz asparagus
- 3 tbsp pine nuts
- 1 clove garlic
- 1 oz grated Parmesan
- to taste fine salt
- 4 tbsp extra virgin olive oil
- as needed water
Tools
- 1 Padella
- 1 Minipimer
- 1 Vasetto
Steps for asparagus pesto
To prepare the delicious asparagus pesto or asparagus cream as you prefer to call it, start by thoroughly washing the fresh asparagus, then remove the tougher ends by snapping them off with your hands (they will naturally break at the right point) and cut the stems into slices, leaving the tips whole.
Heat a frying pan with a little oil and sauté one clove of garlic. Then remove it and add the asparagus cut into pieces. Cook over medium-low heat with a lid for about 8–10 minutes, stirring often, seasoning lightly and adding, if needed, one or two tablespoons of water to prevent them from drying out, until they are tender but still a nice bright green. Then turn off the heat and let them cool slightly. Discard any excess water.
Transfer them to the jug of the hand blender or to a chopper together with the pine nuts and Parmesan. Pulse briefly to avoid overheating, which would alter the color and flavor, stopping occasionally to check the texture and scrape the sides. Continue blending while adding oil in a thin stream until you obtain a smooth but not too runny cream.
At this point taste and adjust the salt, and if you want a fresher note you can add a little grated lemon zest. If the pesto is too thick, you can loosen it with one tablespoon of hot water or, even better, with some pasta cooking water which helps emulsify everything, making it silkier and perfect for dressing.
Storage of asparagus pesto
Asparagus pesto, or asparagus cream, keeps fairly well but must be protected from air to maintain its color and flavor. After making it, transfer it to a clean glass jar and level it well, then cover the surface with a thin layer of extra virgin olive oil: this creates a barrier that prevents oxidation; close tightly and store it in the refrigerator, where it will keep for about 2–3 days.
If you want to keep it longer, you can freeze it: put it in small containers or in ice cube trays (this way you only use the amount you need), optionally without adding the cheese if you plan for a long storage, and keep it in the freezer for up to about 2 months; when using it, thaw slowly in the refrigerator and add fresh Parmesan at the end for the best flavor.
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FAQ (Questions and Answers)
What can I use instead of pine nuts?
You can use almonds or walnuts.
