Homemade Asparagus Pesto

Homemade Asparagus Pesto- Country Mouse City Spouse

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.

Homemade Asparagus Pesto- Country Mouse City Spouse

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.)

Homemade Asparagus Pesto- Country Mouse City Spouse

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.

Enjoy!!

 

Homemade Asparagus Pesto- Country Mouse City Spouse

Homemade Asparagus Pesto- Country Mouse City Spouse
Homemade Asparagus Pesto
Print Recipe
A wonderful, springtime flavor to add to pasta and salads to extend your asparagus harvest even further.
Servings
3 cups
Servings
3 cups
Homemade Asparagus Pesto- Country Mouse City Spouse
Homemade Asparagus Pesto
Print Recipe
A wonderful, springtime flavor to add to pasta and salads to extend your asparagus harvest even further.
Servings
3 cups
Servings
3 cups
Ingredients
Servings: cups
Instructions
  1. 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.
  2. 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.
  3. Serve immediately or freeze for up to 6 months.

6 Comments

  1. Amy
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