newsletter

Sign up + receive recipes, updates, and the latest happenings via email.

Name
Name
           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

ingredient spotlight: asparagus

blog

ingredient spotlight: asparagus

Karen Covey

asparagus pesto

Pesto is one of our favorite sauces for quick meals and easy entertaining. It can be made with just about anything: try it with kale, spinach, arugula, or any fresh herb like cilantro, mint, or parsley (or of course, basil). You can double the batch and have it ready all week. It's great served over fish, stirred into pasta, served on top of scrambled eggs, or spread on a sandwich.

1/2 bunch fresh asparagus, ends trimmed
1 small clove garlic, roughly chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons freshly grated Parmigiano-Reggiano, or to taste
2-4 tablespoons extra virgin olive oil

  1. Cut asparagus into 1-inch pieces. Bring a steamer pot of water to simmer. Add asparagus in basket and cook until bright green, 3-5 minutes. Remove with a slotted spoon and set aside. 
  2. Once cooled, transfer to a food processor along with garlic, salt, pepper, and Parmigiano-Reggiano. Slowly stream in 2 tablespoons olive oil and process until smooth, adding in more olive oil as necessary until you have a paste. Transfer to a bowl, cover and refrigerate until ready to use. 

Makes approximately 1 cup.


photo by Keller + Keller | styling by Catrine Kelty

photo by Keller + Keller | styling by Catrine Kelty


stay connected for the latest in recipes, updates + offers

SIGN UP FOR OUR NEWSLETTER HERE

Member Login
Welcome, (First Name)!

Forgot? Show
Log In
Enter Member Area
My Profile Log Out