Well Hello new Easter favorite 🙂 My new creation of Asparagus Pesto will be making it’s appearance on our Easter table this year and for many more to come.
With asparagus so abundant this time of year this recipe was a no-brainer and I can’t believe I haven’t thought to make it sooner. I see serving this over ham, hard boiled eggs, dipping kielbassa in it, etc. The possibilities are endless!
I took a bunch of fresh asparagus, cut off about 1″ of the woody stems and roughly chopped the spears. I put the cut asparagus in my steamer and steamed for about 3-5 mins until bright green. I then immediately put them into a bowl of ice water to stop the cooking.
I put the cooled asparagus, 2 garlic cloves, and about 1/3 cup shredded fresh Parmesan cheese into my food processor and processed until smooth. With processor running, I poured in about 1/2 olive oil and processed until smooth. Add salt and pepper to taste and process to blend.
Now with it being Easter and all, I decided to add a tablespoon of fresh horseradish. Around our house we always have some kind of horseradish and I thought this would make a nice fresh addition to the pesto – and I was right! The tablespoon did not make it hot, it just brought out the garlic and cheesy flavor. Now this addition is completely optional but I highly recommend it.
Keep a look out for many more dishes and ideas on how I use this asparagus pesto!