Asparagus Pesto Recipe – Easy, Fresh and Ready in Minutes
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If you’ve got asparagus in your fridge and don’t feel like making the same roasted side again, this asparagus pesto is an easy way to change things up. It’s quick to make with fresh and simple ingredients, and a great way to turn leftover asparagus into pasta sauce.
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Recipe Highlights
Prep Time: 10 Minutes
Cook Time: 20 Minutes (0 if you use cooked asparagus)
Total Time: 30 Minutes
Serves: about 6
- A light, fresh twist on classic pesto made with asparagus, basil, garlic, and sunflower seeds.
- Use it like traditional pesto, toss it with pasta or spread it on sandwiches, chicken, or veggies.
Ingredient Notes
- Fresh asparagus – Fresh works best for flavor and texture, but frozen asparagus can be used if that’s what you have. Just thaw and drain it well first.
- Basil leaves – Fresh basil adds classic pesto flavor, but you can change it up with other herbs like dill, oregano, or chives.
- Sunflower seeds – A great nut-free option. You can also use walnuts, pine nuts, or pistachios depending on what you have on hand.
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Asparagus Pesto Sauce
- Prep the ingredients: Rinse the asparagus and snap off the woody ends. Rough chop the garlic and measure out the seeds and olive oil.
- Roast the asparagus: Arrange the spears on a parchment-lined baking sheet, brush with olive oil, and roast until tender.
- Chop the asparagus: Let it cool slightly, then cut into 1-inch pieces.
- Process the base: Add the asparagus, sunflower seeds, and garlic to a food processor or blender and pulse into small pieces.
- Add the basil and oil: Add the basil and blend again, slowly pouring in the olive oil until combined and forms a thick puree
- Adjust the texture: Add more oil or a little water if you prefer a thinner pesto.
Note: asparagus can be steamed or blanched for this recipe.
Make It Your Way
This asparagus pesto is easy to adapt depending on what you have on hand or what you’re in the mood for.
- Swap the seeds: Use chopped walnuts, almonds, or cashews instead of sunflower seeds
- Add greens: Toss in a handful of baby spinach for a milder flavor
- Change the flavor: Add sun-dried tomatoes for a richer, slightly tangy twist
Try it this way:
- Spinach + Asparagus Pesto: Blend asparagus with spinach, garlic, olive oil, and sunflower seeds. Toss with pasta or spread on a sandwich
- Sun-Dried Tomato Version: Blend asparagus with sun-dried tomatoes, garlic, olive oil, and walnuts. Spoon over grilled chicken or vegetables
Serving Suggestions
Asparagus pesto is one of those sauces you can use a few different ways, depending on what you’re making.
- Toss it with pasta, rice, or zucchini noodles for a simple meal
- Spoon it over grilled fish, grilled chicken, or vegetables
- Spread it on sandwiches or wraps
- Use it as a base for pizza or flatbread with tomatoes, basil, and mozzarella
- Add a dollop to pasta salad or drizzle over fresh tomatoes
Tip: A little lemon zest and a pinch of salt right before serving brightens everything up.
Freeze Leftover Asparagus for Later
- Freeze pesto in a freezer-safe container or ice cube tray (for small portions) for up to 6 months.
- Once frozen, transfer cubes to a bag for easy portions
Small portions are perfect for:
- stirring into marinara sauce
- adding to salad dressings
- quickly boosting flavor in a simple meal
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Asparagus Pesto
Equipment
Ingredients
- 1 pound fresh asparagus rinsed and trimmed
- A 1/2 cup or handful of fresh basil
- 1/2 cup shelled sunflower seeds
- 2 cloves garlic
- 1 Tablespoon Plus 1/2 cup extra vrigin olive oil
- water
- garnishes: fresh lemon juice and grated parmesan cheese
Instructions
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper or a reusable Silpat baking mat.
- Arrange the asparagus spears on the baking sheet in a single layer and brush with olive oil.
- Place the asparagus in the oven and roast for 15 to 20 minutes until it becomes tender.
- Remove the asparagus from the oven. When it's cool enough to handle, cut it into chunks and place it into a food processor with the oil, and sunflower seeds.
- Process the mixture until it becomes a thick paste.
- Add the basil leaves, and process the mixture again while pouring in the oil through the processor feed tube.
- Adjust the consistency with water or additional olive oil.
Notes
- Refrigerate it for three to four days in an airtight container
- Freeze it for up to six months
- over pasta with parmesan cheese
- drizzle it over vegetables
- spread it on grilled meat
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Asparagus Pesto Frequently Asked Questions
Pesto sauce can become thick when it’s stored in the refrigerator. Just before serving, gradually stir in a little bit of olive oil or water until the sauce reaches a consistency that you like. If you are making pasta with your pesto, the pasta water works well for this.
Yes, you can. Steaming is slightly faster and gives you more tender, moist asparagus, while roasting adds a deeper, smokier flavor. To steam asparagus, place a steamer basket with trimmed asparagus over a pan with a small amount of water. Cover and steam for about 8 minutes. You can also add 1 to 2 inches of water to a large skillet, place the asparagus in the skillet, cover, and steam for 6 to 8 minutes.
To prevent your asparagus pesto from browning, press a piece of plastic wrap directly onto the surface of the sauce before sealing the container. This creates an airtight barrier that limits oxidation and keeps your pesto a vibrant green color.
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I love asparagus and this pesto is awesome!