Green asparagus pesto
Tags:
alcohol-free
gluten-free
vegetarian
Description
Everyone knows pesto and everyone has probably eaten the green version made from basil. But have you ever made pesto from green asparagus? Have you not? Then it's about time. It's mild and flavourful in equal measure and we use pumpkin seeds instead of the classic pine nuts. Incredibly good!
Ingredients for
For the pesto
500
g
green asparagus
100
ml
olive oil
60
g
pumpkin seeds
50
g
parmesan cheese
1
Teaspoon(s)
salt
1
Pinch(es)
sugar
Preparation
Prepare the pesto
1
Wash the green asparagus and then remove the heads and woody ends. The heads can be used for salad or similar, or they can be chilled and stored.
2
Cut the asparagus spears into small pieces (1-2cm) and blanch in boiling water for one minute and then rinse.
3
Toast the pumpkin seeds in a pan without fat.
4
Mix the blanched asparagus pieces with the pumpkin seeds, parmesan, olive oil and salt and then puree in short bursts.
5
Then pour into a clean jar and chill or use straight away.
Ingredients for
For the pesto
500
g
green asparagus
100
ml
olive oil
60
g
pumpkin seeds
50
g
parmesan cheese
1
Teaspoon(s)
salt
1
Pinch(es)
sugar
