Asparagus Pesto - 28.1g Carbs, 15.6g Fiber, 5.5g Sugar
From: californiaoliveranch.com
Having made it ourselves, we can declare this pesto delectable. It uses asparagus spears, basil, extra virgin olive oil, Parmesan, and a dash of lemon juice - providing "an exquisitely creamy and savory pesto that tastes like spring!" says Viviane Bauquet Farre of food & style, who created the recipe. She recommends you toss it with pasta (which we did); 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.
Time: 30 min
Level: Easy
Yield: 1 1/2 Cups
8 oz asparagus
1 tsp sea salt, for blanching
1 small bunch basil (2 oz), leaves removed from stalks
6 parsley sprigs, tough stems removed
12 mint leaves
1 garlic clove, skinned
2 Tbsp pine nuts
1 Tbsp lemon juice
1/4 tsp sea salt
Freshly ground black pepper, to taste
1/3 cup finely grated Parmesan
1/3 cup extra virgin olive oil
Snap the bottom of the stems off the asparagus. Cut off the tips and reserve them for another use (or use as garnish). Cut the stems in 1" pieces. You should have about one cup of asparagus pieces or 5 oz.
Bring 2 quarts of water to a boil. Fill a large bowl with cold water and several ice cubes and set aside. When the water is boiling, add the salt and the asparagus pieces. Boil for 2 minutes until the asparagus turn bright green and are barely tender. Scoop them out with a slotted spoon and transfer to the ice water bath. As soon as they've cooled, place the asparagus pieces on a clean kitchen towel. Using the same pot of water, blanch the basil for 15 seconds, pushing the leaves down so that they are submerged in the boiling water. Scoop them out with a slotted spoon and place in the ice water bath. As soon as they've cooled, squeeze all the water out of the leaves and place on a clean kitchen towel.
Place the asparagus pieces in the bowl of a food processor. Cut the basil in 1" pieces with scissors and add to the asparagus. Then add the Italian parsley, mint, garlic, pine nuts, lemon juice, salt, pepper, Parmesan and olive oil. Pulse until coarsely chopped. Scrape the sides of the bowl and then process until very smooth, about 1 minute. Transfer to a bowl, use immediately or refrigerate for up to 2 days.
Note: Salt not included for nutrition!!
Nutrition is for entire Recipe!!!
Makes: 604 g
Nutrition for Entire Recipe: 1,061 Calories, 872 Calories from Fat, 96.9g Total Fat, 21.7g Saturated Fat, 0g Trans Fat, 54mg Cholesterol, 754mg Sodium, 1,398mg Potassium, 28.1g Total Carbs, 15.6g Dietary Fiber, 5.5g Sugars, 38.2g Protein
Vitamin A 222% - Vitamin C 94% - Calcium 111% - Iron 132%
Nutrition Grade: B
Good points:
Low in cholesterol
Low in sugar
High in calcium
High in iron
High in manganese
High in phosphorus
Very high in vitamin A
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