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
- 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.
|Amount per serving|
|% Daily Value*|
|Total Fat 24.5g||32%|
|Saturated Fat 4.5g||23%|
|Trans Fat 0g|
|Polyunsaturated Fat 3g|
|Monounsaturated Fat 16g|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 3.5g||14%|
|Total Sugars 3g|
|Sugar Alcohol 0g|
|Other Carbohydrate 2g|
* 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.
There's no better veg to accompany the early eggs of spring than tender, young asparagus, which is just starting to become available now in the northeast. The dish you want: a simple frittata. If you're restricting cholesterol, you can stick with the egg substitute as written in the recipe, but if you keep chickens, you can make this just as easily by swapping in six eggs.