Grilled Asparagus with Pesto
Active Time: 15 minutes | Total Time: 15 minutes | Serves 4 | Gluten Free
- For the pesto:
- 1 small clove garlic
- 2 tablespoons pine nuts
- ¼ teaspoon kosher salt
- 2 cups tightly packed fresh basil leaves
- 5 tablespoons extra virgin olive oil, plus more if necessary
- ¼ cup grated Parmesan
- For the asparagus:
- 1 pound asparagus
- 1 tablespoon extra virgin olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
For the pesto, in a food processor, finely chop the garlic. Add the pine nuts and salt and pulse until very finely chopped. Add the basil and pulse several times until nearly smooth. With the food processor running, slowly pour in the oil, scraping down the sides as necessary, until the oil is emulsified. Add the Parmesan and pulse a few times to combine. Add a little more oil if it’s too thick.
Heat the grill to medium-high.
For the asparagus, snap the woody ends from the bottom of the asparagus spears (about 1 inch). Place on a pan or plate and drizzle with the oil and toss. Sprinkle with the salt and pepper.
Put the asparagus on the grill perpendicular to the grates. Grill, turning about half way through, for 3 to 5 minutes, until charred.
Serve the asparagus drizzled with the pesto.
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