Posted by: Anja | May 17, 2010

Something different…

… is the pesto that I made this week-end. I’ve made basil pesto and also goat cheese pesto with basil which then actually tasted more like a light basil pesto. This time I wanted something different. As it is asparagus season, why not make an asparagus pesto? Said and done, as you can see in the picture. It’s a rather mild variation of pesto, lightly green, a bit tinged with garlic, parmesan and pine nuts.

Me like. Okay, it’s not something that will knock you off your feet, but it’s a nice meal, prepared really fast and the amount of pesto that resulted from this recipe is enough for 4-5 meals for one person. So I’m completely covered with food for this week. ;)

Asparagus Pesto
idea adapted from simplyrecipes.com

500g asparagus
1 clove of garlic
100g parmesan
100g pine nuts
50ml olive oil
juice of 1/2 lemon
1/2 teaspoon salt

First step: Cut the tough ends off the asparagus and split each into half. Bring water to a boil in a pot and simultaneously heat a medium-sized pan to low-medium heat. Throw the pine nuts into the pan and stir from time to time about 5minutes. Then take off the oven.

Second step: Throw the asparagus into the boiling water (for best parallelism, do that at the same time you’re roasting the pine nuts). Leave it in there for 3-4 minutes, drain and wash under cool water.

Third step: Cut the tops off the asparagus and put aside. Also save about 1/4th of the toasted pine nuts separately. It’s useful if you’re doing the spaghetti directly after making the pesto, as it looks good as decoration if you throw the asparagus and pine nuts on top.

Fourth step: Use a hand mixer to dissipate the asparagus. Add the garlic, pine nuts and parmesan step by step, using the hand mixer to combine the different things smoothly. Add salt.

Fifth step: Drizzle in the lemon juice and olive oil into the mixture and use your tools to combine. Makes about two small coffee cups.

I hope I’ve got time the next week-end to try out some recipes with asparagus since it is the season for exactly that. I’ve got other recipes lined up (I even prepared some, but I’ve been so busy with other things that I really had no time to post anything), so I really, reeeeeally hope that I can keep up with all that I want to make and want to publish for you. I’ll try to keep you posted!

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