Asparagus Pesto Recipes

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ASPARAGUS PESTO



Asparagus Pesto image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 25m

Yield 3 cups

Number Of Ingredients 7

1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water
1/2 cup packed coarsely chopped fresh basil leaves
2 tablespoons pine nuts, toasted
1 tablespoon minced garlic
Grey salt and freshly ground black pepper
About 1 cup pure olive oil
1/2 cup freshly grated Parmesan

Steps:

  • Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste. Keep in mind you will add Parmesan as well, so be careful not to oversalt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water, if necessary, to achieve a slick, saucy pesto. Scrape into a bowl or jar, cover, and refrigerate until needed. You should have about 3 cups. (Keeps about 2 to 3 days, refrigerated.)
  • (c) 2006 NapaStyle Inc. All rights reserved

ASPARAGUS PESTO



Asparagus Pesto image

Looking for a pesto recipe? This Asparagus Pesto recipe from Delish.com is the best.

Categories     pesto recipes     easy pesto     homemade pesto     asparagus pesto     pesto variations

Time 10m

Yield 6-8

Number Of Ingredients 7

1 bunch asparagus, blanched and roughly chopped
3 c. fresh basil leaves
1/2 c. extra-virgin olive oil
1/4 c. freshly grated Parmesan
1/4 c. almonds
1 clove garlic
1 tsp. kosher salt

Steps:

  • In the bowl of a food processor, combine asparagus, basil, and oil and pulse until combined. Add Parmesan, almonds, garlic, and salt and blend until combined.
  • Store in an airtight container in the fridge up to 1 week.

ASPARAGUS PESTO



Asparagus Pesto image

Making asparagus pesto lets you use the peel, which contains a ton of flavor even though it's sometimes too tough and stringy to eat. Puréeing lets you sidestep this issue: you keep the peel, and the flavor, but your food processor pulverizes the fibers, even if you use thick spears.

Provided by Mark Bittman

Categories     easy, quick, weekday, condiments, dips and spreads

Time 20m

Yield 4 to 6 servings (about 1 1/2 cups)

Number Of Ingredients 8

Salt
1 pound asparagus, trimmed and cut into 2-inch segments
1 clove garlic, or more to taste
1/4 cup pine nuts
1/4 cup olive oil, or more as desired
3/4 cup freshly grated Parmesan cheese
Freshly ground black pepper
Juice of 1/2 lemon, or to taste

Steps:

  • Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
  • Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 256 milligrams, Sugar 2 grams

ASPARAGUS PESTO PASTA



Asparagus Pesto Pasta image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound trimmed asparagus in salted boiling water until crisp-tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to ice water to cool; drain and pat dry, then roughly chop. Puree the asparagus in a food processor with 1 cup fresh parsley, 1/2 cup fresh mint, 1/3 cup toasted unsalted pistachios, 1 garlic clove, 1/2 teaspoon lemon zest, 1 teaspoon kosher salt and a few grinds of pepper. Drizzle in 1/3 cup olive oil and puree until smooth. Toss with 1 pound cooked pasta and 3/4 cup parmesan, adding pasta cooking water as needed to loosen.

ROASTED ASPARAGUS WITH PESTO



Roasted Asparagus With Pesto image

Make and share this Roasted Asparagus With Pesto recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 17m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 lb fresh asparagus, ends trimmed
3 tablespoons prepared basil pesto
2 garlic cloves, minced
2 tablespoons olive oil
kosher salt
black pepper
parmesan cheese

Steps:

  • Preheat oven to 400°F.
  • Mix pesto with garlic and oil and toss with asparagus on a baking sheet.
  • Season to taste with salt and pepper.
  • Roast in a preheated oven for 10-12 minutes or until done to your.
  • liking.
  • Sprinkle with freshly grated parmesan cheese and serve hot.

PESTO CHICKEN & ASPARAGUS



Pesto Chicken & Asparagus image

With only five ingredients I can put a beautiful meal on the table for family or guests in very little time. I use store-bought pesto, which makes preparation quick and easy. This is a one-skillet dish, and it's also the only way I can get my 3-year-old son to eat asparagus. -Brooke Icenhour, Easley, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 cup heavy whipping cream
1/2 cup prepared pesto
1/8 teaspoon pepper
Hot cooked couscous

Steps:

  • In a large skillet, saute chicken in oil until no longer pink. Remove and set aside. In the same skillet, saute asparagus until crisp-tender. Stir in the cream, pesto and pepper until blended. Return chicken to the pan; heat through. Serve with couscous.

Nutrition Facts : Calories 525 calories, Fat 42g fat (19g saturated fat), Cholesterol 154mg cholesterol, Sodium 321mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 31g protein.

LINGUINE WITH ASPARAGUS PESTO



Linguine With Asparagus Pesto image

Asparagus dresses this spring pasta in pastel green. Use the stems to make a finely ground pestolike mixture with garlic, olive oil and cheese; reserve the tips for quickly cooking and then tossing into the skillet with the linguine and sauce just before serving.

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 bunch asparagus, pencil size
2 cloves garlic, chopped
6 tablespoons extra-virgin olive oil
1/2 cup grated Grana Padano (about 2 ounces), plus more for serving, or substitute Parmigiano-Reggiano
Juice and grated zest of 1 lemon
Salt and ground black pepper
12 ounces linguine
2 tablespoons fresh oregano leaves

Steps:

  • Snap off and discard ends of asparagus. Cut off top two inches of spears and reserve. Chop rest of spears and put in food processor with garlic, processing until very finely minced. With the machine running, drizzle in olive oil. Add 1/2 cup cheese and pulse. Transfer mixture to a bowl, fold in lemon zest, season with salt and pepper and set aside.
  • Bring a large pot of salted water to a boil, add pasta and cook about 6 minutes, until not quite al dente. Add asparagus spears to the pot and cook another 1 to 2 minutes, until pasta is al dente.
  • Spoon 1/4 cup pasta water into a large skillet. Drain pasta and asparagus tips and add to skillet along with asparagus mixture and lemon juice. Cook over low heat, stirring with tongs, 3 minutes or so, until ingredients are well blended. Check seasonings. Transfer to 4 warm plates, scatter with oregano and serve with extra cheese.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 19 grams, Carbohydrate 70 grams, Fat 25 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 455 milligrams, Sugar 4 grams

FUSILLI IN CREAMY VEGAN ASPARAGUS PESTO



Fusilli in Creamy Vegan Asparagus Pesto image

Cashews make this creamy asparagus pasta sauce rich without any cream. Try this vegan pasta recipe if you're looking to cook with cholesterol in mind.

Provided by Joy Manning

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 garlic clove
⅓ cup cashews
1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt, plus more
1 cup packed basil leaves (1 oz.), plus more for serving
1 lb. asparagus, trimmed, cut into thirds, divided
⅓ cup olive oil
2 Tbsp. fresh lemon juice
12 oz. whole wheat fusilli

Steps:

  • Process 1 garlic clove in a blender until finely chopped. Add ⅓ cup cashews and 1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt and blend until cashews are finely chopped, about 30 seconds. Add 1 cup packed basil leaves and half of asparagus (about 4 oz.) and process until a smooth paste forms, scraping down the sides of the bowl as needed. With processor running, stream in ⅓ cup olive oil and 2 Tbsp. fresh lemon juice until combined.
  • Cook 12 oz. whole wheat fusilli in a large pot of boiling salted water for 1 minute less than package directions. Add remaining asparagus and cook for 1 minute more. Reserve 1 cup pasta cooking liquid, then drain pasta and asparagus.
  • Return pasta and asparagus to pot and add pesto. Toss, adding pasta cooking liquid ¼ cup at a time, until desired texture is achieved. Top each serving with additional basil leaves.

RAW ASPARAGUS PESTO



Raw Asparagus Pesto image

After learning how good asparagus is for the body and how well it helps the kidneys. I thought this recipe was an excellent one. It is not cooked so the the asparagus is full of Vitamin A, Folic Acid. Did you know that asparagus has the largest percentage of RDA of folic acid then any other food source!! So eat up. This is excellent served as a dip or a spread. This recipe came from one of my favorite magazines: Organic Gardening

Provided by michEgan

Categories     Spreads

Time 5m

Yield 1 1/4 cups, 8 serving(s)

Number Of Ingredients 4

1 1/4 cups diced fresh asparagus
3 garlic cloves
1/3 cup parmesan cheese
1/2 cup extra virgin olive oil

Steps:

  • Put everything in a food processor.
  • Slowly add the olive oil.
  • Serve cold.

Nutrition Facts : Calories 143.1, Fat 14.7, SaturatedFat 2.6, Cholesterol 3.7, Sodium 64.5, Carbohydrate 1.4, Fiber 0.5, Sugar 0.4, Protein 2.1

PASTA WITH ASPARAGUS PESTO



Pasta with Asparagus Pesto image

Provided by Nathan Sivin

Categories     Garlic     Pasta     Vegetarian     Kid-Friendly     Dinner     Parmesan     Pine Nut     Asparagus     Spring     Healthy     Gourmet     Pennsylvania     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4 as a main course

Number Of Ingredients 7

1 pound penne or other tubular pasta
1 pound asparagus
1/4 cup pine nuts
2 or 3 medium garlic cloves
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
2 ounces freshly grated Parmigiano-Reggiano (about 2/3 cup)

Steps:

  • In a 6- to 7-quart kettle bring about 5 quarts salted water to a boil for pasta.
  • Have ready a bowl of ice water. Trim woody ends from asparagus. Cut asparagus stalks crosswise into 2-inch pieces, reserving tips. In a steamer set over boiling water steam stalks, covered, 4 minutes. Add reserved asparagus tips and steam, covered, until just tender, about 1 minute. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
  • In a food processor pulse pine nuts and garlic with salt until finely chopped. Add asparagus and oil and pulse until asparagus is coarsely chopped. Transfer pesto to a large bowl and stir in Parmigiano-Reggiano. Cook pasta in boiling water until al dente. Reserve 1/3 cup pasta cooking water and drain pasta in a colander. Add pasta and reserved cooking water to pesto, tossing to coat, and season with salt and pepper.

ASPARAGUS PASTA WITH MINT PESTO



Asparagus pasta with mint pesto image

A simple solution to dinner made with simple ingredients. Asparagus is at its best around May

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Snack, Supper

Time 15m

Number Of Ingredients 5

large bunch mint (about 80g), leaves stripped
250g tub ricotta
25g parmesan , plus extra to serve
400g farfalle (pasta bows)
200g asparagus tips

Steps:

  • In a food processor, briefly whizz the mint leaves, ricotta and grated Parmesan until you have a smooth green pesto. Season well.
  • Boil the pasta, dropping in the asparagus tips 2-3 mins before the cooking time is up. When you drain the pasta, keep back a few tbsp of the water, then return the pasta, asparagus and water to the saucepan.
  • Quickly stir in the mint pesto, divide between 4 plates, then shave over the remaining Parmesan to serve.

Nutrition Facts : Calories 507 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 79 grams protein, Sodium 0.43 milligram of sodium

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