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Asparagus with Spring Garlic Pesto


  • 2 bulbs spring garlic

  • 2 cups basil

  • 1/4 cup pine nuts, toasted

  • 1/2 cup olive oil, or more as needed

  • salt and pepper, to taste


  1. Process all ingredients for the pesto in a food processor or blender, adding olive oil as needed to make a smooth paste. Reserve until needed, covered with a thin layer of olive oil to prevent discoloration.

  2. Trim any rough pieces off of the asparagus. Heat the olive oil in a large saute pan over medium heat. Toss the asparagus in the oil until beginning to soften (1-2 minutes).

  3. Add the water and continue to toss the asparagus until it is cooked through and tender, 2-3 minutes more. Remove from heat. Season with salt and pepper. Toss with pesto and parmesan cheese.

​(serves 4)

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