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Servings: 6
Calories: 102kcal
Equipment
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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
How to store leftover pesto sauce:
- 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
Serving: 0.25cup | Calories: 102kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 3mg | Potassium: 229mg | Fiber: 3g | Sugar: 2g | Vitamin A: 577IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 2mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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