This pesto has a fantastic flavour coming from the roasted asparagus and roasted pistachio. It’s delicious stirred through hot or cold pasta, spread onto sandwiches, or used as a dip. I especially like making a large pasta salad and using this pesto as the dressing. Here’s a recipe for a pesto pasta salad that this pesto would be ideal for
Or you could use it to make these puff pastry pesto tartlets
Serves; 8 Cook time; 15 minutes
You’ll need;
- 250g asparagus tips
- 10g fresh basil leaves
- 20g vegan dairy-free parmesan cheese, grated
- 35g roasted pistachios
- Two tablespoons of nutritional yeast
- The juice of one lemon
- One clove of garlic, minced
- 30ml oil
- 100ml water
- Salt and black pepper to taste
Method;
- Start by roasting the asparagus. Place the asparagus on a lined baking tray and drizzle a teaspoon of oil over them. Season with a pinch of salt and black pepper. Roast at 220°C/200°C fan assisted, for 12 minutes, then set aside to cool
- Chop the asparagus into pieces then pop it into a jug. Add the basil, cheese, pistachios, nutritional yeast, lemon juice, garlic,oil and water into the jug too and blend
- You can control how smooth you want the pesto to be, if you want a super smooth pesto, blend it for longer. Finally season with salt and black pepper
Store pesto in an airtight container in the fridge, it should last for up to five days. If you’d like to keep it for longer, I would recommend storing the pesto in an ice cube tray in the freezer
Bethany's Vegan Kitchen 