Minty asparagus pesto is delicious to serve with breads or savory crepes. The creamy asparagus pesto is easy to make quickly and is vegan too!
Spring is the best season with lots of fresh green produce. Asparagus is the best during this season. We love curries (both dry and with gravy) with this beautiful vegetable which looks like spears. I love sautéed asparagus with coconut, which is often made in our home. This pesto is like a chutney that goes very well with chapathis, dosa, or idli too. They are great to spread on top of tortilla and make a quick pizza. I haven't use any cheese, add a little parmesan if you prefer. It would taste delicious too!
I make this chutney/pesto often roasting the asparagus on stovetop. In our Baking Bloggers group, we had to use asparagus for this month's event but the recipe in whole or part need to be baked. I tried roasting the asparagus in oven and the chutney just tasted perfect. On the second Monday of the month, the participants of the BakingBloggers group share recipes for baked goods, based on a specific theme for each month. Sue of Palatable Pastime hosts this event. Thanks, Sue!
Pine nuts, sesame, or peanuts can be used. When using peanuts, reduce by one tablespoon to balance the flavors.
Ingredients
Asparagus - 1 pound
Mint - 1 cup, medium packed
Salt - 1/4 plus 1/8 tsp
Lemon juice - 2 tsp
Chili flakes - 2 tsp
Black pepper powder - 1/2 tsp
Oil - 2 tsp
Garlic - 2
Pine nuts - 3 tbsp
Method
Preheat the oven to 425 degrees F. Wash and dry the asparagus. Bend the asparagus and the woody portion will snap out. Discard the woody part. To the processed asparagus, add a teaspoon oil, 1/8 tsp salt and 1/8 tsp black pepper powder. Mix and roast in the oven for 9-10 minutes. It should be fork tender. Take out of the oven and set aside.
In the meantime, Heat a pan and toast the pine nuts till golden brown, for 2-3 minutes.
Heat oil in the same pan, add the chopped garlic followed by mint leaves. Sauté for a minutes and set aside.
Add all the ingredients to the food processor a process to smooth or a little coarse texture (as you prefer). Adjust salt and pepper according to paste. Transfer to a bowl.
Serve with bread, savory crepes, pasta or pizza.
Here is the quick link for the recipes shared in our Baking Bloggers group for this month event - Springtime Asparagus. Thanks, Sue!
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- Pancetta and Asparagus Tarts by Karen's Kitchen Stories
- Asparagus and Ham Quiche by A Day in the Life on the Farm
- Cheesy Garlic Roasted Asparagus by Making Miracles
- Goat Cheese Chicken with Asparagus by Palatable Pastime
- Asparagus and Mushroom Quiche Tart by Sid's Sea Palm Cooking
- Garlic Browned Butter Parmesan Roasted Asparagus by Food Lust People Love
- Asparagus With Cheese Sauce by Sneha's Recipe
- Minty Roasted Asparagus Vegan Pesto by Magical Ingredients
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