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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What our clients are saying

“I wanted to recognize the individuals at the Valley Forge Site Café who have been supporting us throughout the COVID-19 Pandemic.  I have been onsite at least a few days every week since June 2020 and I noticed that the team continued to provide quality and timely service for breakfast and lunch.  They effectively packaged the food to maintain CDC guidelines. Thank you!  ”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great 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!”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“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.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

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