Double the Pesto, Double the Yum

Another Double Feature Sunday edition… with pesto!  The first recipe I got from Southern Living and the other from one of Giada’s cooking shows. Remember to sign up for the giveaway…this is the last week for a chance to win spices from Spice Station.


1 lb fresh asparagus
1/2 cup freshly grated parmesan
1/2 cup pine nuts
1/2 cup olive oil
1 clove garlic
1 T lemon juice
3/4 t salt


  1. Snap off and discard the tough ends of the asparagus.  Cook covered in boiling water 3-4 minutes or until crisp-tender.  Drain.
  2. Plunge into ice water to stop the cooking process.  Drain.
  3. Process in a food processor with all the rest of the ingredients for 30 seconds to 1 minute (until smooth).
  4. Serve over pasta or spread on crostini topped with tomatoes and bacon.


1/3 cup olive oil
1 cup sweet frozen peas, thawed and cooked
1/3 cup shredded parmesan
1 clove garlic
salt and pepper to taste
8 cherry tomatoes, halved
8 slices of ciabatta or baguette
  1. In a food processor, combine peas, garlic, parmesan, salt, and pepper.
  2. Add olive oil and continue processing until you reach a good, pasty consistency.
  3. Broil slices of bread drizzled in olive oil until golden brown.
  4. Spoon pesto mixture onto bread and spread.  Place tomato slices on top and serve.


  1. 2
    Brandy says:

    This is awesome. Two of my fave things in one… asparagus and pesto. Just pinned this recipe.

  2. 3
    Rosie says:

    wow – I never imagined using asparagus! I just had a chicken sandwich with regular pesto, and it was delish! I’d love to try this, and other veggies that might work, too, instead of basil! great idea!


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