This asparagus pesto is super versatile, easy to make and bursting with flavour! The asparagus and garlic are roasted then combined with a handful of ingredients to make a delicious sauce that's perfect with pasta. Ready in only 25 minutes!
Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a large baking sheet with parchment paper and set aside.
Prepare the asparagus by snapping off the tough woody ends, which are approx. 2-3 cm long. Then rinse the asparagus, pat dry, place on a baking sheet (along with the garlic), brush with a little oil, season and roast for 15 minutes.Remove from the oven and set aside to cool for a few minutes. In the meantime start boiling your pasta in salted water (reserve some of the pasta water).
While you are waiting for the asparagus to cool toast the pine nuts. Place them in a small pan and dry toast briefly over a medium heat until golden stirring often (take care not to brown them too much). Remove from the pan immediately.
Chop the roasted asparagus, peel the garlic and place along with the other ingredients, including the remaining oil, (add only a bit of the water at this point) in a blender. Pulse until the mixture starts coming together but still has texture. Do not puree until smooth. Season to taste.
Combine with the freshly cooked pasta and add more water (use pasta water if you like) if needed to create the consistency you want. Enjoy!
If you add only 3-5 tablespoons of water into the mixture this asparagus pesto can be enjoyed as a dip (tastes delicious with sun dried tomato soda bread). Add more water to turn it into a sauce if you prefer and serve with pasta.
Start boiling the pasta when you are waiting for the asparagus to cool so that once the pesto sauce is ready you can combine it with the hot pasta.
Reserve some of the pasta water to add later into the sauce if needed.
What pasta to use: This sauce works with different pasta shapes including fusilli, penne, tagliatelle, spaghetti or bow tie pasta (farfalle). So use your favourite! I used about 300 g of raw pasta, enough for 4 people.
Best served immediately. Any leftovers can be refrigerated in an airtight container for 1 day. After that the pesto may become prone to discoloration and will not taste as fresh.
Not suitable for freezing.
Nutritional information does not include the pasta.