This puree is great to have on hand. It makes an excellent sauce for broiled fish or for pasta or ravioli, or a poached egg on an English muffin.

By | April 15, 2016


To make this pesto more robust, add 1/3 cup pine nuts to the food processor.  With added cream and seasoning, it’s also perfect as a warm soup. It is not thick, but loose and light.

  1. Boil water, and cook asparagus for 10 minutes. (Save the asparagus cooking water and ends or peels for Asparagus Stock).
  2. Reserving the cooking water, drain the asparagus.
  3. Place the asparagus in a food processor along with 1/4 cup of the reserved cooking water and the garlic.
  4. Add the pine nuts, if using, the oil, lemon juice, and salt to taste and pulse to combine. If necessary, add a bit more cooking water to get a smooth pesto.
  5. The asparagus pesto holds in the freezer for 8 to 12 months.
  6. Add salt and pepper as you use the pesto (seasoning loses its oomph when frozen). 


  • 1 pound asparagus, trimmed (as described in text above)
  • 1/3 cup pine nuts (optional)
  • 2 garlic cloves, sliced
  • 2 tablespoons olive oil
  • 4 teaspoons fresh lemon juice
  • Salt
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