Asparagus And Herb Pesto

Recipe Ingredients

1 lb	454g / 16oz	Asparagus - tough ends trimmed, spears cut in half lengthwise
1/4 cup	59ml	Pine nuts - toasted
2 cups	80g / 2.8oz	Basil leaves - (loosely packed)
1 cup	16g / 0.6oz	Italian parsley sprigs - (loosely packed)
5		Garlic cloves - or more to taste
1/3 cup	78ml	Water = (or vegetable stock)
1/3 cup	78ml	Nutritional yeast flakes
1/2 teaspoon	2.5ml	Sea salt
1/4 teaspoon	1.3ml	Lemon pepper = (or white pepper)
2/3 cup	157ml	Olive oil

Recipe Instructions

Place the asparagus spears in a steamer basket and steam for 3 to 4 minutes or until tender. Remove the asparagus from the steamer basket and set aside to cool. In a food processor, place the pine nuts, and process for 1 minute to finely chop them. Add the steamed asparagus and process for 1 minute to form a chunky puree.

Add the basil, parsley, and garlic, and pulse a few times to roughly chop the herbs. Add the water, nutritional yeast flakes, salt, and lemon pepper, and process for 1 to 2 minutes to form a smooth puree.

While the machine is running, drizzle in the olive oil, and continue to process the mixture for 1 additional minute. Transfer the pesto to an airtight container and store in the refrigerator. Use as a sauce for pasta, vegetables, or grains, or to add flavor to sauces, dressings, or side dishes, or as a sandwich spread.

Source:
"The Vegan Chef at http://www.veganchef.com"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.