• Preparation : 10 minutes
  • Cook time : 5 minutes
Un pesto à base de légumes? Oui, c'est possible! C'est la saison des asperges et c'est ce légume qui est la vedette dans cette recette. Un pesto d'asperges, pistaches et parmesan, savoureux, tout simplement.


  • 500 ml (2 cups) asparagus, trimmed and cut into sections
  • 80 ml (1/3 cup) olive oil
  • 250 ml (1 cup) fresh basil
  • 180 ml (3/4 cup) shelled pistachios
  • 1 clove garlic, minced
  • 125 ml (1/2 cup) grated parmesan cheese
  • ½ lemon in juice and zest


1 - Preheat the oven to broil.

2 - In a bowl, combine the asparagus and 1 tbsp olive oil. Season with salt and pepper to taste.

3 - Place on a baking sheet and cook in the oven (550°F) 4 to 5 minutes. Remove from the oven. Allow to cool.

4 - Place the tempered asparagus in the bowl of the food processor and add the rest of the pesto ingredients.

5 - Season with salt and pepper to taste. Mix until fine.

6 - Serve with pasta, on a piece of fish, in a vinaigrette, mix with mayonnaise and add in a sandwich…

7 *This keeps 5 to 7 days in the refrigerator. The nutritional values ​​vary greatly depending on the quantity used in your recipes.

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  • Isabelle Huot Docteure en nutrition

    @Sylvie : Bonjour Sylvie, le pesto se conserve de 5 à 7 jours au réfrigérateur puisqu’un pesto frais comme celui-ci ne contient pas d’additifs!

  • sylvie

    Est-ce que ce produit se congèle ? Pourquoi seulement 5 à 7 jours la conservation ?

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