Yield: Yields about 1-1/2 cups

This bright-green, fresh-tasting pesto is perfect for spreading on sandwiches, tossing with hot pasta, or slathering on crostini.

Ingredients

1 small to medium clove garlic
12 oz. asparagus, trimmed of tough, woody stems, and cut into 1-inch pieces
1/2 cup grated Parmigiano-Reggiano
1/3 cup extra-virgin olive oil
1/4 cup pine nuts, toasted
1 Tbs. fresh oregano, packed
Kosher salt and freshly ground black pepper

Nutritional Sample Size per 1/4 cup
Calories (kcal) : 190
Fat Calories (kcal): 160
Fat (g): 18
Saturated Fat (g): 3
Polyunsaturated Fat (g): 3.5
Monounsaturated Fat (g): 10
Cholesterol (mg): 5
Sodium (mg): 160
Carbohydrates (g): 3
Fiber (g): 1
Protein (g): 5

Preparation

Chop the garlic in a food processor. Add the asparagus to the processor with the Parmigiano-Reggiano, olive oil, pine nuts, oregano, 1/4 tsp. salt, and 1/8 tsp. pepper. Purée to a thick, rustic consistency. Season to taste with salt and pepper.

Make Ahead Tips

You can refrigerate the pesto in an airtight container with plastic wrap pressed directly onto its surface for up to 1 week.

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Ingredient Spotlight

IN THIS RECIPE
Garlic
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Asparagus
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Parmigiano Reggiano
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What We're Cooking Now

Name: Raw Asparagus Pesto
Yield: Yields about 1-1/2 cups
Ingredients: 1 small to medium clove garlic; 12 oz. asparagus, trimmed of tough, woody stems, and cut into 1-inch pieces; 1/2 cup grated Parmigiano-Reggiano; 1/3 cup extra-virgin olive oil; 1/4 cup pine nuts, toasted; 1 Tbs. fresh oregano, packed; Kosher salt and freshly ground black pepper