Pesto is a great sauce to increase your nutrient intake because you can genuinely add any leafy green or herb you have on hand. Herbs and greens are some of the most important for our diet too. And have been shown to combat various cancers and diseases thanks to their powerful antioxidants and anti-inflammatory effects. It can sometimes be challenging to include dark leafy greens into our meals, but this recipe makes it super easy! By blending fatty nuts, tangy parmesan cheese, and herbaceous greens, you can quickly turn a bland dish of roasted Asparagus into something healing and flavorful.
Servings: 2-3 people
Cook time: 15 minutes
Preheat oven to 205° C/ 400° F
Place all ingredients but Asparagus in a food processor and blend until just combined. Careful, don't over blend the greens will lose their colour and vibrancy!
Gently toss Asparagus with sliced lemon and 1 tsp olive oil. Bake for 10 minutes
While warm, toss with pesto and serve right away.
Substitutions: You can use scallions, chervil, dill, parsley, sage, thyme, arugula, spinach, kale, or any other flavorful green you have around to make this pesto.
Storage: Wait until the dish is completely cooled before storing it in an airtight container. It will hold up to 7 days in the fridge.
Fighting food waste by storing your food right, wait until the dish is completely cooled before storing it in an airtight container. It will hold up to 7 days in the fridge.
Leftover tips: Simply toss the chop of your Asparagus into bite-size pieces and toss with warm pasta. Add a little extra parmesan cheese or olive oil, and enjoy!
Don't throw out the bottoms of those Asparagus! Instead, peel away the tough outermost layer and cook them the same way!
Note: Asparagus is available in a large box this week.