Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Asparagus - tough ends trimmed, spears cut in half lengthwise

  2. 1/4 cup 59ml Pine nuts - toasted

  3. 2 cups 80g / 2.8oz Basil leaves - (loosely packed)

  4. 1 cup 16g / 0.6oz Italian parsley sprigs - (loosely packed)

  5. 5 Garlic cloves - or more to taste

  6. 1/3 cup 78ml Water

  7. 1/3 cup 78ml Nutritional yeast flakes

  8. 1/2 teaspoon 2 1/2ml Sea salt

  9. 1/4 teaspoon 1 1/3ml Lemon pepper

  10. 2/3 cup 157ml Olive oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the asparagus spears in a steamer basket and steam for 3 to 4 minutes or until tender. Remove the asparagus from the steamer basket and set aside to cool. In a food processor, place the pine nuts, and process for 1 minute to finely chop them. Add the steamed asparagus and process for 1 minute to form a chunky puree. Add the basil, parsley, and garlic, and pulse a few times to roughly chop the herbs. Add the water, nutritional yeast flakes, salt, and lemon pepper, and process for 1 to 2 minutes to form a smooth puree. While the machine is running, drizzle in the olive oil, and continue to process the mixture for 1 additional minute. Transfer the pesto to an airtight container and store in the refrigerator. Use as a sauce for pasta, vegetables, or grains, or to add flavor to sauces, dressings, or side dishes, or as a sandwich spread.


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