Asparagus pesto

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Pesto di asparagi

4.41 from 47 ratings
A delicious pesto made from asparagus and basil – super tasty!
Difficulty: easy
Cost: low
Calories: 507kcal
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Difficulty: easy
Cost: low
Calories: 507kcal
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Amount
4
servings

Ingredients list

Equipment

Hand blender
Cooking pot

Directions

  • First remove the woody ends of the asparagus. Peel the stalks a little to remove impurities. Then wash thoroughly.
  • Bring a pot with water and a little salt to a boil and cook the asparagus in it for about 20 minutes. Then remove it, drain and leave to cool.
  • Then put the cooked asparagus in the cup of the hand blender. Grate the parmesan and pecorino and add to the cup along with the pine nuts and basil.
  • Add a little olive oil and mix gently on low speed with the hand blender. Gradually add the remaining olive oil until the pesto has a nice creamy consistency. Finally, season with salt and enjoy!

My tip

If you put the pesto in a small jar and seal it with a layer of olive oil, it will keep for up to 3 days in the refrigerator.
The asparagus pesto tastes great with any kind of pasta, but also as a delicious spread on bread!
Calories: 507kcal (25%)Carbohydrates: 4g (1%)Protein: 11g (22%)Fat: 51g (78%)Saturated fatty acids: 10g (50%)Cholesterol: 22mg (7%)

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Recommendation

MegaWise Pro Titanium Reinforced 5-in-1 Immersion Hand Blender, Powerful 800W with 80% Sharper Blades, 12-Speed Corded Blender, Including 500ml Chopper, 600ml Beaker, Whisk and Milk Frother