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Raw Asparagus Pesto

Scott Phillips

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.


  • 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 Information

  • 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


  • 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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