It’s been asparagus season for the last few weeks here in Ontario and I cannot get enough. However, my kids are not as excited about the beautiful green spears so I’ve had to get creative.
One of my new asparagus recipes, is asparagus walnut pesto. The pesto is mild and creamy and really easy to make. I paired it with some fresh pasta from Alimentari, a husband-wife duo who sell delicious fresh pasta at the Trinity Bellwoods Farmer’s Market on Tuesday afternoons. Highly recommended!
Asparagus Pesto
Prep time
Total time
Author: Penny
Ingredients
- 3 cups fresh asparagus, cut into 2 inch long pieces
- 1 small garlic clove, crushed and roughly chopped
- ½ lemon, juiced
- ½ cup walnuts, roughly chopped
- ½ cup Parmesan cheese, grated
- Salt and pepper
- ½ cup olive oil
- Fresh or dry pasta of your choice
Instructions
- In a pot of boiling salted water, cook the asparagus for about 5 minutes. Remove the asparagus with a slotted spoon and use the water to boil your pasta.
- In a food processor (you can also use a blender), add the cooked asparagus, garlic, nuts, cheese, some lemon juice (you add more later to taste) and some salt and pepper.
- Pulse till everything is roughly chopped and add some oil slowly to bring it all together.
- Cook pasta according to package instructions in the boiling water. Drain and toss the hot pasta with some pesto. If you need to thin out the pesto, just add some of the pasta water.
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