Asparagus Pesto

Number of Servings: 8 (182 G)
Prep Time: 25 minutes
Cook Time: 6 Minutes
Asparagus Pesto

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


  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 Facts

4 servings per container

Serving Size 182G

Amount per serving
Calories 275
% Daily Value*
Total Fat 24.5g 32%
Saturated Fat 4.5g 23%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 9mg 3%
Sodium 185mg 8%
Potassium 360mg 8%
Total Carbohydrate 9g 3%
Dietary Fiber 3.5g 14%
Total Sugars 3g
Sugar Alcohol 0g
Other Carbohydrate 2g
Protein 8g
Vitamin A 8%
Vitamin C 15%
Calcium 10%
Iron 15%
Vitamin D 0%
Vitamin E 40%
Vitamin K 60%
Thiamin 15%
Riboflavin 25%
Niacin 20%
Vitamin B6 10%
Folate 0%
Vitamin B12 4%
Biotin 20%
Chloride 10%
Pantothenate 0%
Phosphorus 15%
Iodine 0%
Magnesium 10%
Zinc 10%
Selenium 15%
Copper 35%
Manganese 15%
Chromium 0%
Molybdenum 20%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Asparagus, Olive Oil, Lemon Juice, Parmesan Cheese (milk, Cultures, Salt, Enzymes), Almonds, Garlic.

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