Asparagus Stalk Pesto

8 votes

Turn the woody ends of your asparagus spears into this easy asparagus stalk pesto. Use the pesto as a dip, spread, salad dressing or pasta sauce.

1 cup

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  • 1 ½ cups (approximately) asparagus ends (the woody bottom parts of the spear that you might usually throw away)
  • 1 cup loosely packed herbs (basil and mint work well)
  • 1/3 cup walnuts
  • Zest and juice of one small lemon
  • ¼ cup olive oil
  • Salt, to taste
  • Pepper (optional)


  1. Cook the asparagus stalks until they are tender – you can do this is the microwave or by boiling them. Allow them to cool once cooked.
  2. Place the asparagus in a food processor with the herbs, walnuts, lemon zest and juice, and olive oil.
  3. Blend until smooth.
  4. Season to taste.
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