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A white bowl filled with green asparagus pesto sits on a wooden surface, with fresh asparagus spears blurred in the background.
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Raw Asparagus Pesto

This easy asparagus pesto is a light and fresh spread, dip, or sauce that is just perfect for the spring!
Prep Time5 minutes
Total Time5 minutes
Course: Condiment, Sauce
Cuisine: American
Keyword: Almonds, Asparagus, Parmesan
Servings: 1.5 cups
Author: Nicole

Equipment

Ingredients

  • 12 ounces asparagus trimmed and cut into 1-inch pieces
  • 1 garlic clove minced
  • ½ cup freshly grated Parmigiano-Reggiano
  • ⅓ cup Extra-virgin olive oil
  • ¼ cup sliced almonds lightly toasted
  • 1 tablespoon chopped fresh flat-leaf parsley
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper

Instructions

  • In the bowl of a food processor, process all the ingredients into a thick consistency. Season to taste with more salt and pepper if needed. Pesto can be refrigerated in an airtight container with a sheet of plastic wrap pressed directly onto the surface for up to 1 week. Enjoy!

Notes

Use as a sandwich spread, toss with hot pasta, or slather on a crostini.

Nutrition

Calories: 693kcal | Carbohydrates: 14g | Protein: 20g | Fat: 65g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 42g | Cholesterol: 23mg | Sodium: 929mg | Potassium: 627mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2201IU | Vitamin C: 17mg | Calcium: 499mg | Iron: 6mg
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