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| Presto! It’s Asparagus Pesto on WOTV 4 Women |
Looking to incorporate more seasonal produce into your culinary repertoire? Here’s a simple Spring dish using the first of our seasonal produce, asparagus.
For a step by step look at how to prepare this quick and easy dish, click on the video player below.
Enjoy a taste of spring!
Asparagus Pesto
(Vegan/Gluten-free)
Makes 2 Cups
Ingredients:
1 C Asparagus, steamed
2 C Basil, loosely packed
1 C Parsley, flat leaf & loosely packed
1/2 C Pine nuts
1/4 C Nutritional yeast (this is going to give it that cheesy flavor)
3 Garlic cloves
1/4 C Lemon juice
1/8 C Sprouts (optional)
3 T EVOO
Salt and Pepper to taste
1 C Parsley, flat leaf & loosely packed
1/2 C Pine nuts
1/4 C Nutritional yeast (this is going to give it that cheesy flavor)
3 Garlic cloves
1/4 C Lemon juice
1/8 C Sprouts (optional)
3 T EVOO
Salt and Pepper to taste
Directions:
Place all pesto ingredients except EVOO in a food processor.
While processing add EVOO to the blade slowly and stop
processing at a paste-like consistency. Chill if not using immediately.
Place all pesto ingredients except EVOO in a food processor.
While processing add EVOO to the blade slowly and stop
processing at a paste-like consistency. Chill if not using immediately.
Serve on crackers, or on slices of cucumber as an hors d’oeuvres or use as a tasty sandwich spread or as a pasta sauce.
Enjoy a taste of spring!
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| Pesto tossed with brown rice pasta shells and topped with sun-dried tomatoes, basil chiffonade, pine nuts and cracked pepper. It’s delicious! |
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