Asparagus Walnut Pesto

Taste the season! Asparagus season is here and in full force! I’m not sure about you, but if I don’t have garlic breath for the next month, I’m doing something wrong. With so many creative ways to use this delicious vegetable, I like to have a few recipes that I can make in bulk, and incorporate as needed. This allows not only a fun way to play with ingredients, but saves a lot of time.

Behind the curtain. Let’s be honest…we all know that not every piece of asparagus (or anything fresh for that matter) comes out looking like a Picasso. But, that is no reason to not treat them as the celebrity they are! This recipe is wonderful for using up those…’charming’ asparagus stalks that may have fallen to the bottom of your market bag and sustained a few street fights, or possibly on their last legs of fresh. Once chopped up in this pesto, the flavors stand out in a very bold fashion, and will help to keep those vegetables a few days longer.

Make life easy. I love to cook, but that doesn’t mean we have hours to spend in the kitchen every night, nor care to. Still wanting a good quality meal without sacrifice, I’m always excited to find easy tricks to help out, even better if it can be carried into the winter months. With pesto, I’ve fallen in love with ice cube trays. While freezing pesto is not a new concept, I find in practice, using the frozen pesto looks like the start of a horror movie, with me standing over a gallon freezer bag, butcher knife in hand, hoping my fingers are safe. Instead, filling an ice cube tray with pesto, letting freeze, then placing cubes into said gallon bag, allows me to grab one or two cubes at a time. This works great all year round from soups to sauces, especially when craving that summer taste when it’s -10 degrees.

Still looking at your refrigerator brimming with stalks of asparagus?

Check out more ways to use asparagus in these recipes:

Cream of Asparagus Soup

With so much versatility, I’d love to hear how you use your pesto! Please share below and with others!

Asparagus Walnut Pesto

Hannah

This recipe combines the fresh taste of asparagus with the nutty flavor of crushed walnuts. Perfect as a dip by itself, great stuffed inside a protein, or as a topping.

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Prep Time 15 minutes mins

Cook Time 0 minutes mins

Course Appetizer

Cuisine Italian

Servings 2

Equipment

• Saucepan
• Kitchen knife
• Mixing bowl

Ingredients

  

• 6 stalks Medium asparagus
• 1 clove Garlic
• 1.5 tbsp Olive oil
• 2 tbsp Shredded Parmesan cheese
• 1.5 tsp Raw Walnuts
• 1/2 tsp Salt
• 1/2 tsp Lemon juice

Instructions

 

• Wash and trim bottom from asparagus, then cut in one inch pieces and place in a simmering pan of watering to partially cook, about 3 minutes.
• Remove asparagus and let cool enough to be handled with bare hands, then finely chop, adding to the mixing bowl.
• Setting walnuts on cutting board, place the knife horizontally over them, and press to crush. This gives a more uniform texture to the walnuts. Add to asparagus.
• Add garlic, olive oil, lemon, parmesan cheese, and salt and stir well. Serve immediately with fresh bread or crackers, place over your favorite pasta, or great rolled in a thinly sliced meat.

Keyword Asparagus, Fresh, Healthy, Keto, Pesto, vegetarian, Walnut