Roasted Asparagus Jalapeno Pesto 2


asparagus jalapeno pesto

 

Of all the Easter leftovers, asparagus is one of the most perishable.  I tried to come up with a creative way to sneak it into dinner…again.  What could I make that was as far from lamb and mint jelly as possible?  Pizza! I considered doing a shaved asparagus topping, but just imagine how difficult it would be to eat long, skinny strands of asparadudes on top of a slice of pizza. I’d need a tarp.

 

This pesto has a small bit of spiciness, although probably a bit less than normal because it was roasted first and not raw. You could also use just half a jalapeno and it would likely only add flavor without any heat. But where’s the fun in that?

 

Roasted Asparagus Jalapeno Pesto

Makes about 1 cup

  • 15 Asparagus
  • ½ cup fresh basil leaves, packed
  • 1 jalapeno, seeded
  • 1 Tbsp parmesan, grated
  • 2 cloves garlic, crushed
  • 1 tsp lemon juice
  • 2 Tbsp olive oil
  • sea salt & pepper

 

pesto ingredients

 

Heat oven to 425 degrees.

 

Cut jalapeno into strips, and toss with asparagus, olive oil, salt and pepper. Bake for 12 minutes.

 

baked asparagus and jalapeno

chopped asparagus and jalapeno

 

Chop the asparagus and jalapeno into pieces, and add to a food processor, along with garlic, parmesan, basil, lemon juice, olive oil, salt and pepper. Blend briefly, 20-30 seconds, or until the pesto is thoroughly combined with no large chunks of asparagus.

 

blend pesto ingredients

asparagus jalapeno pesto

 

I used it as a sauce for pizza, but there are endless ways to eat pesto. Check out this article on 50 Things to Make With Pesto.  Also see my previous post on Nettle Pesto.

My favorites ideas:

  1. pesto grilled cheese
  2. pesto quesadillas
  3. pesto salmon cakes
  4. pesto cornbread

 

A few pizza photos:

pesto on pizza dough

pesto on pizza dough

sausage and onion toppings

slice of pizza

 

Roasted Asparagus Jalapeno Pesto
 
Author:
Recipe type: Sauce
Cuisine: American
Prep time:
Cook time:
Total time:
 
A mildly spicy, roasted vegetable pesto with asparagus and jalapeno.
Ingredients
  • 15 Asparagus
  • ½ cup fresh basil leaves, packed
  • 1 jalapeno, seeded
  • 1 Tbsp parmesan, grated
  • 2 cloves garlic, crushed
  • 1 tsp lemon juice
  • 2 Tbsp olive oil
  • sea salt & pepper
Instructions
  1. Heat oven to 425 degrees.
  2. Cut jalapeno into strips, and toss with asparagus, olive oil, salt and pepper. Bake for 12 minutes.
  3. Chop the asparagus and jalapeno into pieces and add to a food processor, along with garlic, parmesan, basil, lemon juice, olive oil, salt and pepper.
  4. Blend briefly, 20-30 seconds, or until the pesto is thoroughly combined with no large chunks of asparagus.

 

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