Asparagus Pesto

Apparently, it’s spring, though you wouldn’t know it from the 90 degree heat these past few days. I don’t know if this heat wave is a nationwide thing, but here in New York, it’s sweltering. It’s sweaty. And uncomfortable. So it’s a bit disorienting to go to the market and see asparagus, not tomatoes or zucchini at the stands. But it is still spring, and this is one very spring-inspired dish.

This pesto is so creamy and rich, but so good. You can use it as a pasta sauce, or as a spread or dip. I was inspired by Mark Bittman’s Asparagus Pesto Recipe, and this is a vegan take on his recipe. I like to toss it with 1 part gluten-free pasta and 1 part zucchini noodles.

Asparagus Pesto:

1 bunch asparagus, sauteed for ~10 minutes, chopped

1/4 cup toasted almonds

1/4 cup nutritional yeast

2-3 tablespoons good olive oil

juice of 1 lemon

1/4 teaspoon lemon zest

salt to taste

Directions:

Puree in a food processor until creamy and smooth. Add olive oil to reach desired consistency and salt to taste.

Comments

  1. Jennifer C says

    Just made this, it’s delicious! We have a nut allergy, so I substituted 1/2 cup of silken tofu for the almonds and added garlic. It’s still very creamy. Thank you so much for the recipe!

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