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.

  • 0
  • April 22, 2020

SUBSCRIBE TO THE CULINART EAT WELL BLOG

Loading

What our clients are saying

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“We can’t thank you enough for all the time and effort you put into getting this emergency shipment of water to our Waco, Tx office. As always, you guys pulled out all the stops and did everything possible to help! I know it doesn’t seem like much to you, but our employees in TX that need drinking water are truly grateful. I feel so fortunate to work with such true professionals. I think you set the bar that your competition wishes they could match!”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

Connect With Us

Want to find out what CulinArt can offer you? Connect with us today
to understand how our solutions can accommodate your unique needs.

Connect
X

Connect With Us

    I am a*


    Submit