This was a surprise treat. Raw Asparagus Pesto. Who woulda thunk?!?
The latest issue of Fine Cooking magazine had 10 asparagus recipes in it – and the asparagus pesto really intrigued me. Between it and La Cucina Italiana, I’ve been on a bit of an asparagus kick. I love seeing those fat stalks of green goodness. And yes, I buy the fatter asparagus. For the longest time I always bought the thin pencil asparagus, but I’ve seen the light. The fatter asparagus definitely has more flavor and there’s no need to peel it. Love it!
So… The recipe in the magazine gave me my starting point, but I didn’t follow it. Like making traditional pesto, I just wing it.
Raw Asparagus Pesto
- 1 bunch asparagus (about 12 ounces)
- 1 cup shredded cheese (I used a combination of parmesan, fontina, and asiago)
- 1 cup chopped walnuts
- 3/4 cup good olive oil
- salt and pepper, to taste
Chop asparagus into smaller pieces. Add everything but oil to food processor and process until chunky-smooth. Add olive oil and process until of desired consistency.
Cover and refrigerate until use.
I didn’t use any garlic. Strange, I know… I must have just spaced it out, but it definitely wasn’t lacking. I might add it next time. Or not.
I mixed the pesto with freshly-cooked spinach tortellini. It rocked! It was really fresh tasting. it had that earthy Spring flavor that just can’t be beat.
I can see this on a sandwich – or a burger… It made a lot so we’re going to have several opportunities to use it up!
Oh… and Flank steak with a red wine mushroom sauce. Can’t forget that!