Asparagus Pesto Recipe

Raw asparagus made into a delicious and creamy pesto
Yield: 8    Preparation Time: 5 minutes    Cooking Time:
A great raw asparagus dip you can also use as a spread, over rice, spaghetti and other pasta, as a condiment to fish dishes and a whole lot more. Truly a versatile dish that’s healthy, creamy and yummy.


300g of fresh asparagus, diced
3 small garlic cloves, crushed, peeled and minced
50g of parmesan cheese
25g of toasted almonds, slivered (optional)
6 fresh basil leaves
20ml of extra-virgin olive oil
15ml of almond milk
2tbsp of fresh lemon juice
1/2tsp of fresh jalapeño peppers (optional)
A dash of cayenne
Kosher salt
Freshly ground black pepper

Recipe Instructions

All in one go

Combine all the ingredients except the extra-virgin olive oil, cayenne, Kosher salt and freshly ground black pepper in a food processor. Process until it has achieved a slightly smooth texture.

Get the olive oil and while the food processor is working, slowly pour the olive oil in. Transfer in a container, cover and refrigerate to chill. Serve this dip cold.