Asparagus Pesto

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Asparagus Pesto
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Calories:
310
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie310 kcal(15 %)
Protein3.72 g(4 %)
Fat33.14 g(29 %)
Carbohydrates3.53 g(2 %)
Sugar added0 g(0 %)
Roughage1.56 g(5 %)
Vitamin A86.31 mg(10,789 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.97 mg(8 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.37 mg(11 %)
Vitamin B₆0.07 mg(5 %)
Folate95.26 μg(32 %)
Pantothenic acid0.17 mg(3 %)
Biotin0.25 μg(1 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C5.97 mg(6 %)
Potassium156.14 mg(4 %)
Calcium75.46 mg(8 %)
Magnesium12.59 mg(4 %)
Iron0.79 mg(5 %)
Zinc0.53 mg(7 %)
Saturated fatty acids4.88 g
Cholesterol3.02 mg

Ingredients

for
4
Ingredients
250 grams
green Asparagus
1 handful
1
2 tablespoons
125 milliliters
2 tablespoons
freshly grated Parmesan
1 splash
freshly ground Pepper

Preparation steps

1.

Peel the bottom third of the asparagus and cut the spears into pieces. Blanch in salted water for about 8 minutes and drain well. Collect and set aside a little asparagus cooking water.

2.

Rinse the basil, shake dry, pluck off the leaves and place in a blender with the asparagus.

Peel the garlic and add to the blender along with the walnuts. Add 4-5 tablespoons of chilled asparagus cooking water and purée everything together.

Mix in as much oil as is needed to create a thick pesto.

Stir in the Parmesan and season with salt, lemon juice and pepper.

3.

Pour into a jar, seal well and keep in the refrigerator for up to a week.