Homemade Asparagus Pesto
Country Mouse City Spouse
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 pesto over hot pasta or in a refreshing chilled pasta salad for summer cookouts and BBQ’s.
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.
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.)
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.