Austin’s Vegan
Asparagus Pesto
This is asparagus pesto is wonderful on pasta, toasted bread or crackers. I choose to hollow out cocktail tomatoes and fill them with the pesto; serving with crusty toast and a salad.
Ingredients
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1 pound asparagus, trimmed and cut into 2-inch segments
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6 clove garlic, or more to taste
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¼ cup pumpkin seeds
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¼ cup olive oil, or more as desired
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¾ cup Nutritional Yeast
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Freshly ground black pepper
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Salt to taste
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Juice of 1 lemon, or to taste
Instructions
Making the pesto
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Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
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Transfer the asparagus to a food processor and add the garlic, pumpkin seeds, 2 tablespoons of the oil, Nutritional Yeast , a pinch of salt and a couple of tablespoons of the cooking liquid. The seeds will absorb the liquid.
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Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary.
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Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve. Covered and stored in the refrigerate for up to 5 days or freeze for up to a month.