Excellent! We enjoyed ours over zucchini "spaghetti" and it was plumb wonderful! We love pesto, so this will become a staple in our house as a dressing for "pasta" and a veggie dip. Thank you so much for posting!
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This is so, SO good, though I did make a couple of tweaks based on what some other reviewers have mentioned. I added 1 TBSP fresh lemon juice, kosher salt and ground black pepper to taste, and a handful (about 6) fresh basil leaves. Good golly!! I had to stop myself from shoveling it straight down my throat! :) Ended up using it as a "condiment" in some tilapia fish foil packets along with fresh spinach/zucc/squash/bell pepper and the flavor was fantastic! Can't wait to try this on pasta and as a dip for raw veggies and even tortilla chips. Would be great on bruschetta also. THANKS for sharing!
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LOVED IT...kept it really raw and vegan by using nutritional yeast, lemon and ground walnuts as my "parm"...doubled everything but the oil added sea salt, and tri pepper and served with raw crackies and sprouted alphalpha as really green sammies ...super good ! ;) Thanks for a great recipe share...so versatile - gonna be pulling this out of my bag a tricks a lot!! ;)
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This is delicious. I reduced the oil to 1/3 cup, and I added black pepper and the juice of half a lemon. It was very bright and flavourful on its own, but I found the flavour was much more muted when served on pasta and fish.
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Easy, and very good. We served it over brown rice this evening.
Made it as written the first time so that I could rate it. Warrants the 5-stars.
In subsequent versions, we've added lemon juice--keeps it bright green and adds some citrus. We've also added basil.
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this was very good!! I did about half the oil... used vegan Parmesan cheese... added some fresh basil... added some lemon juice... and some almond milk to make it more creamy/pourable ... oh, and just a little vegan mozzarella cheese... and used it for pasta! it was great!!
And I dont even LIKE asparagus!! so that's sayin a WHOLE lot!!
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I never thought of using asaragus for a pesto. I cut the oil in half, used 1 large clove of garlic, zest of one lemon and about 3 T. of lemon juice, 1/4 cup of slivered almonds-toasted, and a dash of cayenne and salt. Tasted great!
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Really enjoyed this recipe! What a good idea for asparagus. I will cut back on the oil next time as others have said and I might try to make a recipe with basil and asparagus sometime. Thanks!
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I'm bummed. I like the concept of this recipe, but I just didn't think the flavors went well together.
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I made this as directed except I used 4 cloves of garlic and added salt to taste. This as a dip with roasted garlic triscuits is great and will be one of my go to snacks from now on. Thanks for the recipe!
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We loved it; I did it with a lots of garlic and it turned out to be great.
Sure a keeper, now I don't have to worry about rough Asparagus stems.
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Wonderful! This is perfect food! I added only salt and pepper.
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This is a delicious recipe. I would recommend a few changes. First I say 2 large cloves of garlic or 3 small cloves, I used three large and it was quite garlicy. I also cut the oil to 1/3 c. and added 2 TBSP lemon juice. I didn't have fresh parmesan so I used dried and it turned out fine. I will be making this again.
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Awesome - had just a little over a cup of fresh asparagus, so made this. Ate it with tortilla chips. Thanks for a new way to use up asparagus. Just had to add a note. My dh who hates asparagus tried this and liked it. I kind of forgot to tell him it was made with asparagus.
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I thought this was an excellent pesto. I added some pine nuts and a dash of salt and pepper. My husband and I both ate more than our fill!
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I had 25 guests for Easter and not one person liked it. I ended up throwing it away. The taste combo was awful. I even tried adding a bit of fresh basil as others suggested but it did not help. Sorry. At first I thought it was just me, but I asked everyone to try it with either fresh vegies or crackers and they all gave it a thumbs down.
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This is delicious. I doubled the recipe, added kosher salt and served it over home made pasta. A little lighter on the olive oil. Awesome!
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This was a hit at the party I brought it to! I used lemon juice instead of oil to cut down on fat, and added a bit of jalepeno for extra flavor. What a fun summer dip!
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This was a good recipe, it tasted very good but I think there was a little too much oil, maybe? It might have just been me, but nevertheless thank you for a tasty dip!
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This really is fantastic! It's very creamy. I tossed it with whole-wheat spiral pasta and peas. My hubby found that it wasn't quite what he wants from pesto, but thought it would be good if you used half asparagus, half basil. Thank you for sharing this! It's perfect for spring.
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