Asparagus pesto
Pesto style sauce is a fantastic way to take care of vegetable trimmings (carrot leaves, artichoke stems, ...). Here I use the woody ends of asparagus for an absolutely sublime pesto that works great on pasta or toast.
Asparagus pesto
Pesto style sauce is a fantastic way to take care of vegetable trimmings (carrot leaves, artichoke stems, ...). Here I use the woody ends of asparagus for an absolutely sublime pesto that works great on pasta or toast.
Open in Cookpad AppSteps
- 1
Cut the asparagus ends across the grain in <1 cm slices. Remove some of the skin if it's really tough and boil in salted water for 5-10 minutes until just tender (not too soft or the pesto will be too mushy)
- 2
Drain, then combine with the rest of the ingredients in a blender
- 3
Blend until desired texture (I prefer a bit chunky)
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