Asparagus is one of our favorite things about spring. We’ve been buying loads of the stuff. We steam the spears in our special asparagus steamer, roast them in the oven or on top of the stove, and grill them. The most intriguing dish we’ve had so far is the asparagus pesto featured here. (Click here to see asparagus pesto recipe.)
We tossed it with rotini pasta. All ages – 13 on up – declared the dish delectable. In addition to the asparagus, the pesto combines basil, extra virgin olive oil, Parmesan, and a dash of lemon juice – providing “an exquisitely creamy and savory pesto that tastes like spring!” Viviane Bauquet Farre of food & style, who created the recipe, says.
The pesto has many uses, in addition to pasta. Viviane recommends you stir it into a risotto; spoon it on top of a pizza; spread it in a sandwich; drizzle it on top of grilled vegetables, chicken or fish; or use it as a dip.
“The delicious possibilities are endless,” Viviane notes. We couldn’t agree more.
Your Friends at California Olive Ranch