Asparagus Lover’s Homemade From Your Backyard Asparagus Pesto
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Asparagus is nearing the end of it’s growing season here in my neck of the woods. I have been using it up almost as soon as I harvest it, and honestly, I think City Spouse is getting a little tired of the only vegetable I have with dinner being asparagus.
I chat with a lot of my co-workers about food storage and methods to waste as little of the harvest as possible, and I shared how I freeze my asparagus here. This gorgeous veggie is so much more versatile than most people believe.
It’s amazing how many people have no idea that you can do more than steam or roast it. I braise it, I use it in casseroles and frittatas and I also use this wonderful Asparagus-Lover’s Homemade From Your Backyard Asparagus Pesto over hot pasta or in a refreshing chilled pasta salad for summer cookouts and BBQ’s.
Make It; Eat it; Freeze It
This recipe makes a little over 3 cups of pesto, and my pasta salad only uses 1/2 cup for the entire batch. I use my Freezers™ to freeze them into 1/4 cup cubes for easy thawing and use.
Making the pesto is not difficult at all. I use my Ninja Blender, but any food processor will do. The key to any appliance is scraping down the sides in order to get a consistent blend. There’s nothing worse than a chunk of pine nut when you aren’t expecting it.
Just Like Traditional Pesto without the Basil
The process is a lot like making traditional basil pesto, and I apologize in advance that the cost of pine nuts is horrendous. I almost skipped making this because of the price tag of just the pine nuts!!
But it’s worth it, so I bit the bullet and just paid almost $5 for a tiny packet. (If you haven’t used pine nuts in the past, look for them in the baking aisle with the other nuts. Or get a larger bag for a better price here.)
- 1 lb. asparagus, trimmed and cut into 2" pieces
- 1 clove garlic
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 3/4 cup Parmesan cheese
- 1 dash freshly ground black pepper varies depending on your taste
- 2 tbsp fresh lemon juice varies depending on your taste
- Bring a large pot of water to a boil and add salt.
- Add the asparagus and cook until fully tender, about 8-10 minutes. Drain well; let cool slightly.
- Place the blanched asparagus into a food processor.
- Add the garlic, pine nuts, 2 tbsp. oil, Parmesan, & a pinch of salt.
- Process this, stopping to scrape down the sides as needed.
- Gradually, add the remaining oil.
- You may add in water or some reserved cooking liquid if needed to moisten.
- Add the lemon juice and season with salt and pepper to taste, and pulse one last time.
- Serve immediately or freeze for up to 6 months.
Whatever you do not use immediately or within a couple of days, put into a freezer safe container and freeze for future use. The pesto will stay good for up to 6 months in your freezer. I use my Freezers™ so that I can portion control what I take out to thaw and use each time, but you may freeze this however you like.
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