Spinach Asparagus Pesto (Pantry and Fridge Sweep)

March 12, 2010
Spinach Asparagus Pesto (Pantry and Fridge Sweep)

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
In This Recipe


  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.

More Great Recipes:
Italian|Asparagus|Spinach|Vegetable|Pesto|Make Ahead|Serves a Crowd|Spring|Gluten-Free|Vegetarian|Appetizer|Snack