Asparagus Pesto
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 3.72 g | (4 %) | ||
| Fat | 33.14 g | (29 %) | ||
| Carbohydrates | 3.53 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.56 g | (5 %) |
more nutritional values
| Vitamin A | 86.31 mg | (10,789 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 0.97 mg | (8 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.37 mg | (11 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 95.26 μg | (32 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Biotin | 0.25 μg | (1 %) | ||
| Vitamin B₁₂ | 0.05 μg | (2 %) | ||
| Vitamin C | 5.97 mg | (6 %) | ||
| Potassium | 156.14 mg | (4 %) | ||
| Calcium | 75.46 mg | (8 %) | ||
| Magnesium | 12.59 mg | (4 %) | ||
| Iron | 0.79 mg | (5 %) | ||
| Zinc | 0.53 mg | (7 %) | ||
| Saturated fatty acids | 4.88 g | |||
| Cholesterol | 3.02 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams green Asparagus
- salt
- 1 handful Basil
- 1 garlic clove
- 2 Tbsps Walnut
- 125 milliliters olive oil
- 2 Tbsps freshly grated Parmesan
- 1 splash lemon juice
- freshly ground peppers
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.
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