Skip to main content

The Globe and Mail

Soothe your locavore angst with asparagus pesto

I have mixed feelings about asparagus season. I'm excited that anything besides squash will be at the market, but overwhelmed with endless recipe planning around these vibrant green stalks. A great way to soothe this locavore angst is by making asparagus pesto. It highlights the bright flavours of the asparagus. Plus, it's very versatile: Use it as a main for pasta or to top chicken and fish, serve it as a dip or spread it on sandwiches. Best of all you can whip through bundles of asparagus with the simple pulse of the food processor.

Servings: Makes about 1 1/2 cups

Ingredients

500 g asparagus

3/4 cup fresh Parmigiano-Reggiano, grated

a clove or two of garlic

1/4 cup pine nuts

2 tsp fresh lemon juice

1/2 tsp salt

few grinds fresh pepper

1/3 cup olive oil

Method

Trim the woody ends off 500g of asparagus and discard. Cut the rest of the stalks into smaller segments and place into a pot of boiling, well-salted water. Cook until tender, drain and set aside to cool. Meanwhile, grate 3/4 cup of fresh Parmigiano-Reggiano. Place the asparagus, the cheese, a clove (or two) of garlic, 1/4 cup pine nuts, 2 tsp fresh lemon juice, 1/2 tsp salt and a few grinds fresh pepper into a food processor. Measure out 1/3 cup olive oil and drizzle in about a tablespoon to moisten. Pulse until smooth. Scrape down the sides and drizzle in the rest of the oil while pulsing the mixture until the oil is completely incorporated.

Report an error Editorial code of conduct
As of December 20, 2017, we have temporarily removed commenting from our articles as we switch to a new provider. We are behind schedule, but we are still working hard to bring you a new commenting system as soon as possible. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.