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Asparagus Pesto

Asparagus Pesto

Asparagus Pesto

Asparagus Pesto


1 bunch of asparagus, ends trimmed

1 clove garlic

½ cup Parmesan cheese, grated

⅓ cup sliced almonds

½ lemon, juiced

⅓ cup olive oil


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.

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