Did you know that pesto can be made not only with just about any green, but with a wide variety of vegetables? Asparagus is the superstar in this recipe, and just like any other pesto, you can make it last longer by freezing it.
1 clove garlic
1/2 c. Parmesan cheese, grated
1/3 c. sliced almonds
1/2 lemon, juiced
1/3 c. olive oil
Tip: Screenshot this list for easy reference while shopping
Instructions
Cook asparagus in boiling water for 4-6 minutes, until tender. Reserve 1 cup of the cooking liquid and drain.
Cool and chop asparagus.
Add all ingredients except reserved liquid to a food processor and process until well blended, drizzling in the reserved cooking liquid to reach desired texture.
Use in place of pesto in any recipe.
Nutrition Facts
8 servings per container
Serving size88 g
Amount per serving
Calories137
% Daily Value*
Total Fat 12.4g
15%
Saturated Fat 2.2g
10%
Trans Fat 0g
Cholesterol 4.3mg
2%
Sodium 91.9mg
4%
Total Carbohydrate 4.5g
1%
Dietary Fiber 1.87g
7%
Total Sugars 1.5g
Includes 0g Added Sugars
0%
Protein 3.7g
Vitamin D 0mcg
0%
Calcium 70mg
6%
Iron 1.7mg
10%
Potassium 177.1mg
4%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Practical Notes
No additional notes for this recipe.
Score Breakdown
+ More
Fiber
Vitamins & Minerals
Whole Grains
− Less
Additives to Limit
Added Sodium
Added Sugar
+5-3=2
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![[NEW] Asparagus Pesto](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126805262.jpg)
