I opened the fridge for a little inspiration. I have so many cookbooks that to be honest sometimes I just want something super quick. I simply cannot be bothered to look through my library, but hey I still have to feed my army of children. In my veg drawers I had a small bunch of asparagus, instead of having it as a side to a dish, I wanted it to be the star attraction.
I adore pesto and think that it is so easy to make. From a simple basil pesto to a delicious and pungent wild garlic or roasted pepper pesto. I wanted to try something a little different so my asparagus pesto was born. Not many ingredients and simple to make, very tasty too. Simply run the pesto through some pasta with a fresh grated snow of parmesan.
100g asparagus
50g pine nuts
30g basil
30g parmesan
extra virgin olive oil
Twist of salt and pepper
1. Lightly fry the asparagus in a frying pan with a little olive oil.
2. Once cooked, blitz in a food processor.
3. Toast the pine nuts in a dry frying pan for about 2 minutes, they will smell amazing.
4. Now into the food processor add in the basil, parmesan, pine nuts and blitz. A little salt and pepper to season.
5. Add in the olive oil a little at a time until the right consistency is met.
6. Store in an air tight jar in the fridge, it will keep for 7-10 days.
Carmela x
