Asparagus Pesto

With Mother Nature cutting short my gardening morning with some liquid abundance, it’s the perfect time to start my prep for my pesto.

Growing season is soon upon us and the perfect time to get the very best of nutrition into your body.  With following the 5 mile rule local and fresh produce will be bountiful.  Get ready for our favorites or ready to try something new.

I like this recipe for several reasons.  It’s easy, inexpensive and versatile.  In addition to tossing it on a quinoa or spelt pasta it can be used as a spread, or veggie dip.

The asparagus is steamed and cooling.  As there were a couple of spears left over they will be enjoyed with some eggs for breaky.

Asparagus Pesto

8-12             steamed Asparagus (save tips)
handful of fresh parsley
8                   large basil leaves
1/2 cup     walnut halves
1/2 cup     sunflower seeds
2                   garlic cloves (I usually double)
1 tbsp         sea salt
2 tsp            tahini
1/4 cup      nutritional yeast (in place of Parmesan/Romano if you choose)
juice of 1/2 lemon
olive oil (1/2 cup to start blending, as much as needed while blending to liquefy)

Steam the asparagus for 3-4 minutes.  Once ready cut the tips and reserve.  Place asparagus spears into blender.  Add all other ingredients to blender and pulse.  Blend while slowly drizzling olive oil to create a creamy pesto.  DONE!

Store in a glass jar in the fridge.  Not sure how long it lasts because in our house…….it doesn’t.

Just 8 of the many health benefits of asparagus:


1 – can detoxify our system
2 – has anti-aging functions
3 – is considered an aphrodisiac
4 – can protect against cancer
5 – reduces pain and inflammation
6 – can prevent osteoporosis and osteoarthritis
7 – reduces the risk of heart disease
8 – can help prevent birth defects

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s