Raw Asparagus Pesto Spread
This fresh tasting pesto can be used so many ways – spreading on a sandwich, tossed with hot pasta, or used as a spread on a crackers. Using the asparagus raw keeps all its nutritional value intact, as well it adds a great crunchy texture to the pesto.
Raw garlic can really overwhelm a dish. So if you have the time, try baking the garlic first, it will really mellow out the flavor. To save some time in the future, bake 3-4 heads of garlic, squeeze out the soft golden brown cloves and freeze them!
Place everything in a mini food processor and pulse until you get the consistency you desire.
Raw Asparagus Pesto Spread
Fresh, flavorful, with a bit of a crunch - move over mayo, this is the new the perfect sandwich spread!
Ingredients
- ¼ cup pine nuts toasted
- 1 clove garlic minced (or 3 cloves of baked garlic)
- 12 oz asparagus chopped
- ½ cup Parmesan cheese grated
- 1 tsp fresh oregano packed (or 2 Tbsp fresh basil)
- 2 tsp-1 Tbsp lemon juice to taste
- Salt and pepper to taste
- Few dashes of GF hot sauce optional
- 1/3 cup olive oil
Instructions
- To toast pine nuts, heat nuts in a dry skillet over medium-high heat until golden and fragrant, shaking pan often. Allow to cool slightly.
- In a food processor combine all the ingredients, except the oil and process until finely chopped.
- Slowly drizzle in the oil until you get the consistency you want.
Notes
For dairy free, try replacing the Parmesan cheese with some Cashew Cream
Tried this recipe?Let us know how it was!
I’m allergic to pine nuts. Any suggestion for a substitution?
Does that mean you’re allergic to all nuts? Otherwise you can use any nut like, pecans or walnut. Or if nuts are out completely, try hemp hearts for some added texture. I just discovered these at my grocery store in the health foods/gluten free section. The brand I have you don’t need to cook or do anything with them to prepare them. Just add them into your foods straight from the bag.
How long can you keep this?
Raw asparagus is unavailable in our supermarkets, but canned asparagus is – How do think this would work in the recipe?
Canned asparagus would be too mushy. This spread is best using fresh asparagus, giving it has a slightly crunchy texture. Best to wait until asparagus is back in season in your area before trying this recipe.
Four days in the fridge I would say. But if you make a lot I would just freeze half of it.
Sounds great, but it figures the recipe would have to feature the one vegetable on earth that I detest even the smell of, lol. Do you think, Angie, that this would work with broccoli florets?
That would work, I’ve also made it with broccoli and it turned out great!
Thanks, Marla, I’ll try it!
SO TASTY, THANKS