Asparagus Pesto

Pesto IngredientsThere are two keys to eating healthy, fresh food at home with minimal effort. The first is to shop for fewer items, more frequently, so that you’re not either throwing away fresh produce you didn’t prepare soon enough or simply opting for canned, processed food that will sit on a shelf forever.

The second key is to turn those fresh ingredients into something handy that can sit in the fridge for a few weeks and be added to simple preparations to give them intense flavor and appeal. This asparagus pesto is perfect for just that.

Make a quart of this and it’ll keep for up to two weeks (though you may go through it a lot sooner!) It’ll go great on a sandwich, or as a sauce for meat or fish, or works beautifully in a classic dish: on pasta. At TABLE, the asparagus pesto finds its way onto a goat cheese sandwich with fresh greens, as well in a chicken salad made with fresh herbs and yogurt. And the peak season for this pesto is right now — while asparagus is in peak season.

 

Asparagus pesto, 1 quart yield

  • 2 bunches asparagus
  • 2 cups olive oil
  • 1 cup Parmesan
  • 1/8th cup capers
  • 2 cloves garlic
  • 1 anchovy fillet
  • 1/2 bunch parsley
  • Salt and pepper to taste

1. Chop asparagus into small pieces

2. Grate Parmesan

3. Chop garlic

4. Chop parsley

Add all ingredients into the food processor, and blend. Add the olive oil last, and taste before adding salt and pepper to finish. Stays fresh in the fridge for up to 2 weeks.

Yes, it really is THAT simple.