I love anything with pesto- pasta, bread, rice, as a dip, on chicken or fish.. and the list goes on. Pesto can be made with a variety of different ingredients including different vegetables. I have made pestos in the past with zucchini, broccoli rabe, etc.. this one is made with asparagus. I wanted to do a vegetarian meal and had asparagus in the fridge. Instead of making a boring pasta with asparagus, I decided to make a pesto instead.
I blanched the vegetable and then made the pesto just like I would with basil or any other ingredient. Speaking of basil, I did use it as well. I also used pistachios instead of pine nuts- no good reason really except that I love the color pistachios bring and as well as the flavor. I served the pesto with whole wheat past and some homemade focaccia. I bought some pizza dough from our local pizzeria. I rolled out the dough and topped it rosemary, salt, olive oil and cherry tomatoes.
The meal was delicious and simple- the glass of wine was yummy with the asparagus pesto…
- 1 bunch asparagus, ends cut off
Add water to a medium saucepan and bring to a boil. Blanch the asparagus in the boiling water for 3 to 4 minutes. Drain and shock in cold water to retain color. Keep aside.
- ½ cup pistachios, roasted in the oven for 4 to 5 minutes
- 3 garlic cloves
- 1 cup fresh basil
- ½ cup extra virgin olive oil
- Juice of half a lemon
- 1 teaspoon salt
Add the pistachios, garlic and basil into a large food processor. Pulse and process the mixture. Add the asparagus and process while pouring the olive oil from the top. Add the lemon juice and salt. Process till smooth. Check for seasonings and serve with pasta.
Just delicious, Monica!Thanks