Spring Pesto

If I had to choose just one sauce that’s the most versatile for me in my cooking adventures, it would have to be pesto. I’ve put pesto on almost everything from baked salmon, to stewed pesto chicken, a baked potato and even had it on popcorn. Yes, I said it! Pesto popcorn is the bomb!  While I am gearing up for my yearly May through September no oven use (more on that in a future post), I’ve been on a taste adventure to come up with unique ways to liven up our food. My husband said I nailed it with this Spring Pesto.

I’ve been experimenting with Pestos for over 20 years. It’s such a versatile sauce and can be made with many leafy greens without using basil at all. I’ve made pea pesto. It’s good only if you like peas…I don’t! I’ve also made pesto with carrot tops, cilantro, kale, spinach, beet greens, and my favorite asparagus! Nothing says Spring is around the corner like some good asparagus and it’s in season and on sale.


Spring Pesto 

  • 1 lb trimmed asparagus, steamed 8 minutes
  • 1/4 cup grated Pecorino romano cheese (If you are making it totally dairy free and vegan, use nutritional yeast)
  • 1/4 cup pumpkin seeds or walnuts
  • 1/4 cup olive oil
  • 2 cloves garlic, sliced
  • 1/2 teaspoon Himalayan salt
  • 1 cup chopped greens (kale, spinach, Swiss chard or even fresh basil)
  • 1/2 cup fresh Italian Parsley

Pulse it all together in a food processor until smooth. Serve over zoodles (zucchini noodles) or use as a topping for baked fish and chicken. Dollop on a baked potato or as a spread for sandwiches. Use by the tablespoon on popcorn.

Enjoy!

Pesto makes enough for 4 servings.

Nutrition

  • Calories: 244
  • Fat grams: 22.5
  • Cholesterol: 14.7 mg
  • Sodium: 181 mg
  • Potassium: 276 mg
  • Total carbs: 5.9 gr
  • Fiber: 2.1 gr
  • Protein: 7.5 gr
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