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
salt
1 handful Basil
1 garlic
2 tablespoons Walnut
125 milliliters olive oil
2 tablespoons freshly grated Parmesan
1 splash lemon juice
freshly ground peppers
How healthy are the main ingredients?
WalnutBasilParmesansaltgarlicolive oil

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.