Asparagus pesto

Prep 10 min
Total 20 min
Makes 2 cups



1 bunch
asparagus, ends trimmed
garlic clove, halved
1/2 cup
1/2 cup
finely grated parmesan
1/4 cup
toasted almonds
2 tbsp
1 tbsp
1/2 tsp
3 tbsp
3 tbsp


  • BRING a large pot of salted water to a boil. Fill a large bowl with water and ice. Add asparagus to boiling water and cook until just tender, about 3 min. Drain and transfer to ice bath. Let stand until cold, 2 min. Drain, then dry with kitchen towel. Coarsely chop.
  • DROP garlic through the feed tube of a food processor while it’s running. Add asparagus, mint, parmesan, almonds, lemon juice, zest and salt. Pulse until finely chopped. With motor still running, pour in oils through feed tube and blend until smooth.



Calories 35
Protein 1 g
Carbohydrates 1 g
Fat 3 g
Sodium 75 mg

Chatelaine Quickies: Asparagus fries

Issue: April 2018

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Photo credit: Photo, Roberto Caruso.

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