Asparagus Pesto
Lacto-Ovo Vegetarian Recipes Vegetables Sauces and Salsa
Pesto for our May 1st barbecue. I grilled chicken thighs and tomatoes on the barbecue. But the pesto is also good simply spread on toasted bread.
Ingredients
150 g asparagus
4 large basil leaves
30 g parmesan
30 g pine nuts
1 clove of garlic
1 level tablespoon mustard
75 ml oil
salt, black pepper
How to prepare asparagus pesto
- Put the asparagus in boiling salted water. Boil until slightly soft (somewhere between 5 and 8 minutes). Drain and put in cold water which will stop the cooking and preserve the color. Let it sit until completely cooled.
- Lightly toast the pine nuts in a dry pan until golden.
- Put all ingredients except the mustard and oil in a food processor. Blend until all ingredients are finely chopped.
- Add the oil and mustard and blend until it becomes a paste. Season with salt and grind black pepper.
- It's good alongside grilled meat or simply on toasted bread.
