Asparagus and roasted red pepper pesto

This pesto is as versatile as it is delicious. Serve it as a dip for crudités, as a spread on crackers or bread, or simply over your favorite pasta. Make it really smooth by processing it longer or keep it chunkier and add more extra virgin olive oil for a salsa-like consistency. I had a jar of roasted red peppers on hand and decided to use it for this recipe but freshly roasted red pepper would make a wonderful choice. Alternately, roast the asparagus together with the red pepper (place them on a baking sheet, toss them with the olive oil and roast at 400F until fork tender), then simply put everything in the blender and pulse until you reach the desired consistency.

- 1 bunch (400g) asparagus, washed
- 3 roasted red peppers (from jar), chopped
- 2/3 cup walnuts, toasted
- 2 garlic cloves
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon white wine vinegar
- salt and pepper, to taste

Trim the asparagus by snapping off the tough ends, then cut asparagus into 5 cm pieces. Bring a pot of water to a rolling boil, add some salt and the asparagus. Cook for about 7 minutes or until fork tender, drain and allow to cool. Place asparagus, red pepper, walnuts, garlic, vinegar, olive oil, salt and into a blender and pulse to combine. Taste and adjust seasonings. Serve over your favorite pasta and enjoy!

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