Asparagus Hazelnut Pesto
This pesto is a bit chunkier and lighter than your typical herb-based pesto. We love to serve it on crackers with soft cheese and hard-boiled eggs, on sandwiches or pizza, or tossed in pasta.
Ingredients
1 lb. asparagus, cut into 1-inch pieces (if you’d like to save the tips for another purpose, you can use the stems only)
3/4 cup hazelnuts, toasted with skins loosely rubbed off
3 cloves garlic
Juice and zest from 1 medium lemon
1/3 cup local cold-pressed sunflower oil
Salt and pepper to taste
½ cup grated Asiago cheese (optional)
2 Tbsp. chopped chives
Directions
Prepare a small bowl of ice water.
Steam asparagus for 60 seconds (a bit less for skinny stalks, a bit longer for really fat ones). Immediately plunge the asparagus into the ice water until cooled. Drain.
In the bowl of a food processor, pulse the hazelnuts, garlic and lemon zest until finely chopped (don’t go too long or you’ll get hazelnut butter).
Add asparagus, lemon juice, oil, salt and pepper to taste and pulse until pesto-like.
Add Asiago cheese (if using) and chives. Pulse a few times to mix.
Serve immediately or keep in the fridge for up to 5 days.
Suggestions
You can use the whole spear or just the stems if you're using the tips for another recipe. It freezes well, so be sure to put some away for later use.
More Recipes
More Recipes by This Author
Edible in your mailbox
