Today’s is a delicious combination of , , , macadamias and Parmesan . Asparagus makes an interesting spring alternative to pesto made using the usual herbs and given that the vegetable is packed with folic acid, Vitamin K, B and C, it offers a great nutritional hit too.  Asparagus pesto makes a fabulous or and pairs well with eggs, meat, fish or vegetables. I often stir it through pasta with a handful of sun-dried tomatoes. Whilst I generally use a pestle and mortar for making pesto, I blend the asparagus in this recipe before adding it to the mortar as otherwise it can be a bit tough and stringy. We use asparagus, but you could use cooked if preferred. The pesto keeps a couple of  days in the fridge or can be frozen in ice cube trays.

Ingredients

  • 12 Asparagus spears
  • 3 garlic cloves
  • 2 tablespoons basil
  • 2 tablespoons oregano
  • 1/4 cup macadamia nuts
  • 2 tbsp olive oil
  • 2/3 cup Parmesan cheese
  • Salt and Pepper to taste

Methods

Step 1. Grind the garlic, macadamia nuts and salt to form a cream

Step 2. Chop the asparagus up in a blender or food processor and add to the garlic and macadamia paste

Step 3. Add the basil and oregano leaves and grind in a circular motion with the pestle.

Step 4. Add the grated Parmesan and continue grinding until it is completely incorporated into the paste

Step 5. Add olive oil until desired consistency is achieved, then serve. If using for pasta, I add as much as the pesto will absorb, but I love this particular pesto as a spread so tend to add less and make it a little thicker and rougher than other pestos.

For brunch, I love spreading this Asparagus pesto thick on an English Muffin and topping it with a runny poached egg.


Asparagus Pesto
 
Today's pesto recipe is a delicious combination of asparagus, oregano, basil, macadamias and parmesan cheese. Asparagus makes an interesting spring alternative to pesto made using the usual herbs and given that the vegetable is packed with folic acid Vitamin K, B and C, it offers a great nutritional hit too.
Author:
Recipe type: Pesto
Ingredients
  • 12 Asparagus spears
  • 3 garlic cloves
  • 2 tablespoons basil
  • 2 tablespoons oregano
  • ¼ cup macadamia nuts
  • 2 tbsp olive oil
  • ⅔ cup Parmesan cheese
  • Salt and Pepper to taste
  • Squeeze of lemon juice (optional)
Instructions
  1. Grind the garlic, macadamia nuts and salt to form a cream
  2. Chop the asparagus up in a blender or food processor and add to the garlic and macadamia paste
  3. Add the basil and oregano leaves and grind in a circular motion with the pestle
  4. Add the grated Parmesan and continue grinding until it is completely incorporated into the paste
  5. Add olive oil until desired consistency is achieved, then serve. If using for pasta, I add as much as the pesto will absorb, but I love this particular pesto as a spread so tend to add less and make it a little thick and rougher than other pestos.

Related Posts

Leave a Reply

Your email address will not be published.

*

Rate this recipe:  

After you have typed in some text, hit ENTER to start searching...