The other week we had some left over asparagus in the fridge (we had used some of the asparagus tips to make a vegetarian Alfredo pizza – YUM!). Anyway, we really didn’t want to waste what was left, so I had the idea to make it into a simple asparagus pesto.
Turns out this was THE BEST decision!
I love how fresh and amazing this pesto tastes! And it is super easy with just 5 ingredients: asparagus, olive oil, garlic, Parmesan and crushed red pepper flakes (and salt & pepper to taste).
It’s brilliantly green, garlic-y, and has just a hint of heat from the crushed red pepper flakes.
We slathered the asparagus pesto on our sandwiches (delicious!) and then continued to eat it by the spoonful.
You can use this asparagus pesto anywhere you would normally use a pesto, or try something new.
It would make for a great base sauce for homemade pizzas, enjoy it as a dip with toasted pita chips or crackers, or you could thin it out with a little bit of reserved pasta water and use it on noodles!
Let me know your favourite ways to enjoy pesto in the comments below.
- 1 bunch asparagus ends trimmed, and chopped into thirds
- 3 tbsp olive oil
- 1/4 cup Parmesan cheese
- 2 cloves garlic minced
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp salt
- 1/4 tsp black pepper
Add 1 tbsp of olive oil to a large skillets and heat over medium-high heat.
Add the asparagus, garlic, red pepper flakes, salt and pepper and cook for 5-10 minutes, stirring often, until asparagus is crisp-tender.
Add the asparagus, remaining olive oil and Parmesan cheese to a food processor and pulse until smooth. Add additional olive oil if needed to achieve desired consistency.
If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!