Time 25m Yield 3 cups Number Of Ingredients 7 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
Time 10m Yield 6-8 Number Of Ingredients 7 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.
Time 20m Yield 4 to 6 servings (about 1 1/2 cups) Number Of Ingredients 8 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).
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.
Time 17m Yield 2-3 serving(s) Number Of Ingredients 7 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.
Time 30m Yield 4 servings. Number Of Ingredients 7 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.
Time 40m Yield 4 servings Number Of Ingredients 8 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.
Time 40m Yield 4 servings Number Of Ingredients 8 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.
Time 5m Yield 1 1/4 cups, 8 serving(s) Number Of Ingredients 4 Steps:
Put everything in a food processor. Slowly add the olive oil. Serve cold.
Yield Serves 4 as a main course Number Of Ingredients 7 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.
More about “asparagus pesto recipes”
Time 15m Number Of Ingredients 5 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.
