Asparagus Pesto

23 Jun

Astonishing, divine, food of the Goddesses. Bright green and tasting like spring. You can eat this right out of the bowl (my sister, M’s preferred consumption method), or spoon it over toast rounds for bruschetta, in a sandwich, or over pasta or couscous. Its so extremely good, it needs no accessories. This is one of my favourite meals because who knew that asparagus could be made into pesto – and who knew that this taste combination existed and was soooooooo goood?!

You will need (for about 3 – 4 cups):

  • 1 1/2 pounds (about 600 – 700 gms) asparagus
  • 1 cup pine nuts
  • 5 – 7 cloves of garlic
  • 1 cup grated parmesan
  • 1/2 cup (or more) extra virgin olive oil
  • juice of 1 lemon
  • Salt

First prepare your asparagus. Ensure that the tough woody bits have been snapped off – the asparagus will do the work for you if you just hold it and snap it near the bottom end. It will naturally break where the tough bit is – discard this. Chop the asparagus very roughly – 2 – 3 sections per asparagus. In a large pot of boiling, lightly salted water, blanch the asparagus till bright green. They need to be cooked, but not soft. Probably about 5 minutes or less. Just before you drain the asparagus, put a coffee mug in the boiling water, and remove a mugful, and keep aside. Drain, and set aside.

Meanwhile, in a shallow frying pan, toast the pine nuts (no oil or anything added) until golden and slightly browned. Use a spatula and keep stirring the nuts. Keep a watch – these go from light golden to toasted to burnt in a blink of an eye and you cant really save them when they burn. Set aside to cool.

Put all the asparagus and garlic into your food processor, and pulsing gently, start the machine. Add about half the olive oil in a steady stream. Add all the pine nuts, and pulse again, adding the rest of the olive oil. Add the parmesan and lemon and pulse again. If at any point the mixture gets too thick, add a little of the water you kept from the asparagus. Taste and adjust seasoning. You might need more oil or salt, or even parmesan.

I usually keep aside a few asparagus tips and serve this combined with angel hair pasta, with the tips for prettiness. Its delicious. And very good for you!!!

2 Responses to “Asparagus Pesto”

  1. Tes June 23, 2010 at 4:37 pm #

    Yummm! What a clever idea. It sounds healthy and delicious! Thanks for sharing.

    • delectableblog June 23, 2010 at 5:16 pm #

      Its wonderful! Please do try and tell me how it goes 🙂 xxx P

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: