Raw Asparagus Pesto | Veggiecation© a Culinary-Nutrition Education Program About Vegetables
Recipes
Monday, 29 June 2015 12:10

Raw Asparagus Pesto

TOOLS and EQUIPMENT

Knife

Cutting Board

Measuring Cups and Spoons

Food Processor or Blender

Yield:  8 Servings

INGREDIENTS

1 small to medium clove garlic 
1 ½ cups fresh asparagus, trimmed stems, & cut into 1-inch pieces 
1/3 cup extra-virgin olive oil 
1/4 cup sunflower seed, toasted 
1 Tbs. fresh oregano, packed 
¼ tsp. salt

1/8 tsp freshly ground black pepper 

 

DIRECTIONS

Chop the garlic in a food processor or blender.

Add the asparagus to the processor with olive oil, sunflower seeds, oregano, salt, and pepper.

Purée to a thick consistency.

Serve with whole wheat crackers or fresh cut veggies as a dip

Tip: Try as a dip, sandwich spread or toss with pasta.

Locate a VEGGIECATOR® Educator

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Approved CEU Provider of:

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* This course also qualifies for 3 CHES/MCHES CEU credits.

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