Recipe - Asparagus and basil pesto

Asparagus and basil pesto by Foodland Recipe Kitchen

Preparation Time: 10 mins


  • 1 bunch asparagus, trim ends
  • 2 tbsp pine nuts, lightly toasted
  • 1/2 cup basil leaves
  • 1 clove garlic
  • 1/2 cup grated Parmigiano (parmesan)
  • Zest and juice of 1/2 lemon
  • 3 tbsp olive oil
  • Salt and pepper to taste


  • Food processor
  • Two small glass jars


Pesto sits well on cheese boards to accompany cheese and charcuterie. You will also love the addition of this delicious pesto in your toasties with ham and cheese!

  1. Blanch asparagus for 1 minute in boiling water, drain and refresh.
  2. The asparagus will be just tender but still a little crispy.
  3. Place all the ingredients in the food processor and blend to a soft paste.
  4. Add more olive oil if required and adjust seasonings.
  5. To store pesto, fill into clean sterilised jars, cover the top of the pesto with a layer of olive oil. Store in the refrigerator.