Asparagus pesto

Name: Asparagus pesto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Asparagus to clean 1.9 cups; Parmigiano Reggiano PDO cheese to grate 1.1 oz; Pecorino cheese to grate 1.1 oz; Peeled almonds 1 oz; Extra virgin olive oil 8 tbsp; Lemon juice to taste; Nutmeg to taste; Fine salt to taste; Black pepper to taste

it de fr es br

Gluten Free
Lactose Free
Vegetarian

Difficulty: Very easy
Prep time: 15 min
Cook time: 10 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Rossella Cosentino

Asparagus pesto, now that's a fun twist on the classic Ligurian sauce, really showing off what spring veggies can do. Asparagus pesto recipe? Oh yeah, it hails from Liguria, where fresh ingredients matter—a lot. And look, people there love switching up old-school favorites. Instead of basil, you’ve got tender asparagus that’s blanched just enough. Pretty simple. Keeps things bright and creamy yet still kinda rustic.

And the lemon juice? It wakes everything up with a tangy flavor, giving the sauce a super fresh vibe. Folks in Liguria might go for this kind of vegetable pesto when asparagus is in season—which is great. Works on way more than just pasta. For real. Try it as a spread for sandwiches or crostini, and you’ll see why it’s such a hit.

The mix of moist veggies, toasted nuts, and cheese? Seriously good. Every bite pops with flavor, and it’s honestly a great way to impress guests without a ton of effort. Across Italy, you’ll find all sorts of pesto styles, but homemade asparagus pesto brings something new to the table.

It’s a cool change from the usual Genovese pesto, especially if you want something a little lighter but still rich with flavor. Really really tasty. The best part about this easy asparagus pesto is how flexible it is—pile it on top of your favorite pasta, stir it into risotto, or use it as a dip for veggies and crackers. You might notice the pesto stays vivid green, making your plate look as good as it tastes.

In Ligurian homes, this is the kind of sauce that pops up when asparagus is at its peak. Everyone gets excited for that first sweet taste of spring. No question. The combo of nuts, good olive oil, and just the right touch of cheese takes this asparagus pesto sauce to a whole new level. Even people who usually stick to regular pesto end up loving this fresh, seasonal spin. Anyone who likes trying something a bit different will get a kick out of how much flavor you get from just a few simple things. This modern twist on a traditional favorite shows the magic of seasonal ingredients, bringing the taste of Liguria right to your table.

How to prepare Asparagus pesto

To make the asparagus pesto, start by cleaning. Remove the woodier ends 1 and peel the remaining part of the stem, leaving the tips intact 2. You will need about 8 oz of cleaned asparagus. Blanch the asparagus in salted water for about 10 minutes 3.

Drain the asparagus, pat them dry with a cloth 4, and cut them into pieces 5. Place the almonds in a food processor 6 and chop them coarsely.

Add the grated Parmigiano Reggiano PDO and Pecorino 7 and blend again for a few moments. Now add the asparagus 8 and a few drops of lemon juice 9.

Add the oil 10 and season with salt, pepper 11, and nutmeg 12.

Close the food processor and pulse 13 to avoid heating the mixture. As soon as you have a creamy and rustic consistency 14, the asparagus pesto is ready to use 15.