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Asparagus Pesto
Guiding Stars
Servings:
8 (182 g) as an appetizerPrep Time:
25 minutesCook Time:
6 minutes
Ingredients
Did you know that pesto can be made not only with just about any green, but with a wide variety of vegetables? Asparagus is the superstar in this recipe, and just like any other pesto, you can make it last longer by freezing it.
1 bunch of asparagus, ends trimmed
1 clove garlic
1/2 c. Parmesan cheese, grated
1/3 c. sliced almonds
1/2 lemon, juiced
1/3 c. olive oil
Directions
1. Cook asparagus in boiling water for 4-6 minutes, until tender. Reserve 1 cup of the cooking liquid and drain.
2. Cool and chop asparagus.
3. 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.
4. Use in place of pesto in any recipe.
Nutrition
| Nutritional Facts | |
| Servings | 8 (182 g) |
| Base Nutrients | |
| Calories | 274 kcal (14%) |
| Calories from Fat | 221 kcal (0%) |
| Total Fat | 25 g (38%) |
| Saturated Fat | 4 g (22%) |
| Cholesterol | 9 mg (3%) |
| Sodium | 184 mg (8%) |
| Total Carbohydrates | 9 g (3%) |
| Dietary Fiber | 4 g (15%) |
| Protein | 8 g (13%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 12 mg (14%) |
| Minerals | |
| Calcium | 140 mg (11%) |
| Iron | 3 mg (18%) |
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