Ingredients
- 250g asparagus, washed, drained and roughly chopped
- 1 small clove garlic peeled, or whites of 2 spring onions chopped
- Handful of flat leaf parsley
- ½ cup pumpkin seeds, toasted and cooled
- quality extra virgin olive oil to blend
- ¼ cup dry sharp cheese, finely grated
- salt, pepper
- Juice of a lemon
Asparagus pesto
Method
- In a food processor pulse asparagus, garlic/onion, and parsley scraping down the sides of the bowl as necessary
- Add pumpkin seeds and pulse again until desired consistency
- For a thinner paste add a little water, a splash at a time
- By hand stir in your grated cheese, and pepper, adding salt as necessary
- Lastly stir in juice of half a lemon
- Continue to adjust seasoning to taste
- Serve immediately or store for a few hours with cling film pressed against the surface of the pesto
Comments
Try and make only as much as you will eat fresh as this will lose its verdant hue if it languishes in the fridge. But, if you do end up with extra, just add to a little cream reduced with stock and you have a super quick pasta sauce!
Thanks to Palmerston Asparagus for providing the asparagus used in the demonstration at the market
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