Ingredients
Scale
- 1 pound asparagus, trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup fresh basil leaves
- 1/2 cup pecans
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/4 cup olive oil (for pesto)
- 1 tablespoon lemon juice
- Salt and pepper to taste (for pesto)
Instructions
- Preheat oven to 400°F (200°C).
- Toss asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper on a baking sheet.
- Roast for 10-15 minutes, or until tender-crisp.
- While asparagus roasts, prepare the pesto. Combine basil, pecans, Parmesan cheese, and garlic in a food processor.
- Pulse until finely chopped.
- With the food processor running, slowly drizzle in 1/4 cup olive oil and lemon juice.
- Process until smooth. Season with salt and pepper to taste.
- Arrange roasted asparagus on a serving platter.
- Spoon pecan pesto over the asparagus. Serve immediately.
Notes
- Adjust the amount of garlic in the pesto to your preference.
- For a thinner pesto, add a little more olive oil or lemon juice.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg