With Spring produce still plentiful, we're featuring Asparagus in our recipe of the week! Most of the time you will find asparagus on its own or as a side dish but we love it in this easy pesto recipe too!
Unlike classic pesto recipes that feature basil, pine nuts, lemon, olive oil and parmesan, this recipe is a bit more exotic with a medley of strong Spring flavours. Asparagus, parsley, green onion, tahini, nutritional yeast, cashews, kale, lemon, olive oil, garlic and salt combine for a flavour overload in this delicious pesto. Use it wherever you enjoy pesto -- from salad to pasta. This recipe is also vegan and gluten free making it suitable for most diets.
Spring Asparagus Pesto
- 1 bunch of roasted or steamed asparagus, about 8-10 spears
- ½ bunch of parsley, chopped
- 1-2 cloves of garlic
- 1 green onion, chopped
- ½ cup cashews
- 2 leaves of kale, chopped
- 2 tsp tahini
- Juice of one lemon
- ¼ cup nutritional yeast
- 1 tbsp olive oil (before blending)
- ½ cup or more of olive oil for blending
- 1 tsp sea salt
Steam or roast asparagus and save a few spear tops for garnish. Add asparagus and all other ingredients to a food processor, except extra olive oil. Once combined, drizzle olive oil into processor to form a nice creamy pesto. Adjust seasoning to taste and enjoy over pasta, quinoa, with fresh cut veggies or with a spoon!