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.

ASPARAGUS PESTO

Ingredients:
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

Directions:

  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.

SWEET PEA PESTO CROSTINI

Ingredients:
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
Directions:
  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.

Comments

  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!

Trackbacks

  1. [...] Ham and Swiss on French baguette, apple slices    Dinner: Chicken and pasta with asparagus-pesto sauce Wednesday    Lunch: Leftover buffet    Dinner: Thai chicken soup [...]

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