RECIPE: Asparagus Stem Pesto - CulinArt Group

Eat Well Blog

RECIPE: Asparagus Stem Pesto

For Stop Food Waste Month we want to emphasize Root to Stem recipes! Only like the asparagus spears? Then, this is the recipe you need. Save those stems and make a tasty pesto to use on pasta, chicken, or on veggies (and anything else that goes well with pesto!). There are so many ways to get creative with stems, scraps, peels, and other food items that typically get thrown out. Put your chefs hat on and think of ways you can reduce food waste!

Asparagus Stem Pesto

Makes 16 servings

Serving Size: 1 Tbsp

Ingredients:

  • 4 cup Boiling water
  • ½ oz Basil, fresh
  • 2 each Garlic clove
  • ¼ cup Olive oil
  • ¼ cup Cold water
  • 1/8 tsp Salt
  • 3 Tbsp Parmesan cheese, grated
  • 2 Tbsp Lemon juice
  • 1 cup Baby spinach
  • 1/8 tsp Ground black pepper
  • 10 oz Asparagus stems, fresh

Directions:

Cut the asparagus into small pieces, including the stems (Spears can be reserved for another dish). In a saucepan, boil the asparagus stems for 10 minutes, or until very tender. Drain the water and let the asparagus cool. In a food processor or blender, add all ingredients except the oil. Use all of the basil, including the stems. Stream in the oil slowly to emulsify. Process until a smooth pesto consistency forms. Chill to below 40 degrees F and store in the refrigerator in a container until ready to serve.

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  • April 22, 2020

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