My current quote: “GREEN GREEN GREEN – nothing is as fresh as green!”
At the moment I am really enjoying green food and taking lots of pictures. To satisfy my hunger for green – I decided to make a green asparagus pesto with a little extra spoil: spinach and nettles.
Almost every day I try to make little trips with my baby girl so we both get a lot of fresh air and explore nature. From one of our walks I collected some nettles – they sting so be careful while picking – lucky me I always carry around some cloth diapers.
Cooked green asparagus loose easily their color – so be sure to rinse off with cold water to save the bright green! Also be careful with the olive oil – blending olive oil at high speed gives your pesto a bitter flavor – so stir in the oil at the end! Pesto can be used for almost everything – pasta, risotto, salad dressings, soups – or just butter your bread with some green asparagus pesto!
- 400g green asparagus
- 1 Tablespoon butter
- 1 Tablespoon brown sugar
- pinch of salt
- 40g Parmesan cheese
- 60g spinach
- 20g nettles
- 2 Tablespoons white balsamic vinegar
- 3 garlic cloves
- 200ml extra virgin olive oil
- sea salt
- Start cooking the green asparagus in a big pot filled with water, butter, sugar and salt. Let it cook for about 5 minutes.
- Rinse off with cold water – and cut in small pieces. Put the tins to the side – you can use them to decorate every meal.
- Place the parmesan, spinach, nettle, vinegar and gloves in the blender and whizz until it gets a creamy substance. Sometimes it’s necessary to add a cup of water to keep it running – depending on the power of your blender!
- Add the olive oil and mix it all together by hand.
- Spoon the pesto into a clean jar and store in the fridge for a couple of days.
HAVE FUN EXPERIMENTING!!!