Prep Time: 15 mins
Total Time: 30 mins
Meal Type: Lunch,Dinner
Source: Living Plate Rx
Servings: 4
Ingredients
- 1/3 cup raw walnuts
- 3/4 cup parsley stems, roughly chopped
- 2 Tbs parmesan cheese
- 1 clove garlic, roughly chopped
- 1 lemon, juiced (1 tbsp lemon juice)
- 1/2 tsp salt
- 1/4 cup olive oil plus 1 tablespoon olive oil, divided
- 1 Bunch asparagus, ends trimmed
Directions
-
Prep
- Preheat an oven to 425°F.
- Trim ends of asparagus.
Make- Place the asparagus into a mixing bowl, and drizzle with the olive oil. Season with salt and pepper. Toss to coat.
- Bake asparagus in the preheated oven until just tender, 12 to 15 minutes depending on thickness.
- While the asparagus is cooking, add walnuts, parsley, parmesan cheese, garlic, lemon juice, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl and pulse again.
- Slowly drizzle in the remaining olive oil while the food processor is running just long enough to incorporate the oil, about 20-30 seconds.
- Spread pesto over asparagus and serve.
Tips from Elisa & Ellen: Refrigerate leftovers and use to toss with salad, in salad dressings or to dress up weeknight vegetables.
Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. We offer this information as an estimate only
