Lemony Asparagus & Pea Pesto
A bright, vibrant pesto sauce made from fresh asparagus and peas, perfect for pasta, salads, or as a spread.
Ingredients
Main ingredients
- 1 cup asparagus, trimmed and chopped Choose firm stalks with tightly closed tips.
- 1 cup fresh peas (or frozen peas) Fresh peas offer the sweetest flavor; if using frozen, thaw slightly.
- 1/2 cup fresh basil leaves Use young, bright leaves without dark spots.
- 1/4 cup grated Parmesan cheese Adjust to taste for more umami.
- 2 tablespoons lemon juice Adds brightness to the pesto.
- 1 clove garlic Fresh garlic is recommended for best flavor.
- 1/4 cup olive oil Drizzle slowly for optimal texture.
- to taste Salt and pepper Season according to preference.
Instructions
Preparation
- Bring a pot of salted water to a rolling boil. Add the chopped asparagus and peas, and blanch for about 2–3 minutes until bright green and tender.
- Drain promptly and transfer to a bowl of ice water to stop cooking and preserve the color.
Mixing
- Add the cooled asparagus and peas to your food processor along with basil, Parmesan, lemon juice, and garlic. Pulse to start breaking down ingredients.
- Pulse in short bursts until finely chopped, scraping down sides as needed. Stop before it becomes smooth to retain a rustic texture.
Emulsifying
- With the processor running, drizzle in the olive oil until the pesto reaches your desired consistency.
- Taste and season with salt and pepper, adjusting lemon juice or Parmesan as needed.
Serving
- Toss the pesto with hot pasta and a splash of reserved pasta water, then serve immediately.
Notes
Store pesto in an airtight container for up to 4 days, with a thin layer of olive oil on top to limit oxidation. For freezing, use ice cube trays for single-serve portions.