Asparagus pesto in a glass jar with cheese on the side

Asparagus Pesto



  • 1/4 cup toasted almonds
  • 1 lb asparagus
  • 1/2 cup packed fresh basil leaves
  • 2 cloves garlic
  • 2/3 cup grated Pecorino Romano cheese
  • 3/4 cup extra virgin olive oil
  • Salt and pepper to taste


  1. Remove woody portion of stem from asparagus and cut into 2-inch sections.

  2. Combine the asparagus, basil, garlic, almonds and cheese in a food processor and pulse a few times to coarsely chop. Careful not to over process!

  3. With the motor running, slowly pour in the oil and process until emulsified. Season to taste with salt and pepper.

  4. Try on crostini, crackers, sandwiches, pasta, pizza, eggs and anything else your heart desires!