Spinach Asparagus Pesto (Pantry and Fridge Sweep)

By • March 12, 2010 • 2 Comments



Author Notes: I threw this together one night when I was trying to use the contents of my refrigerator and pantry to bypass a trip to the market. Improvisation set in and this lovely pesto came together with little effort and a lot of taste. I love its versatility. I served it over whole wheat pasta.testkitchenette

Serves 3 cups, approximately

  • 1 pound asparagus, trimmed and cut in half
  • 10 ounces fresh spinach
  • 1 small package fresh basil
  • 1/2 cup almonds, toasted
  • 1/2 cup Parmesan cheese, grated
  • 4 garlic cloves
  • 1/3 cup olive oil
  • juice of 1 lemon
  • 1 teaspoon salt, plus more to your taste
  • fresh ground pepper
  • pinches hot red pepper flakes (optional)
  • few tablespoons water, to thin if necessary
  1. Blanche the asparagus in boiling salted water for 3 minutes. Drain, rinse in cold water, and let dry a bit.
  2. In a food processor, blitz everything together until well combined. Taste and correct for seasoning.

Tags: Healthy, pasta, quick, Vegetarian

Comments (2) Questions (0)

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Monkeys

over 4 years ago monkeymom

yum! I gotta try the almonds in the pesto combo.

Stringio

over 4 years ago testkitchenette

Thanks Monkeymom! I use almonds in my pestos most of the time since I usually forget to buy the jumbo sized bag in Costco!