The asparagus pesto is a spring recipe, quick and tasty, perfect for dressing pasta.
Making asparagus pesto is very simple! Just steam the asparagus to retain their nutritional properties, combine the other ingredients, and blend.
If you don’t have a steamer, you can blanch them for a few minutes.
This results in a velvety cream that you can use to dress your favorite pasta shape.
The perfect dressing to vary the weekly menu and not serve the usual tomato pasta dish for lunch.
Below, you will find other recipes to make with asparagus.
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1.1 lbs of asparagus
- 3/4 cup of Pecorino Romano
- 3/4 cup of blanched almonds
- 3 1/2 tbsp of extra virgin olive oil
- 1 clove of garlic
- 1 tsp of salt
- to taste of white pepper
Tools
- Mixer
- Steamer
Steps
Wash and clean the asparagus, removing the woody stem.
Cut the asparagus into small pieces and place them in the steamer basket, letting them cook for a few minutes.
Pour the asparagus into the mixer and add the almonds, Pecorino, and garlic clove.
Blend.
Add the teaspoon of salt to the mixture.
Season with white pepper and add the extra virgin olive oil.
Mix again for another minute.
Asparagus pesto keeps for 2-3 days in the fridge. You can prepare it and freeze it in portions to have a supply ready when you get home late and don’t have much time for lunch.
