This recipe is all the reasons why I love not using recipes… I may have added more pistachios and Parmesan because I adore them, but I didn't want to overload your palate, dear reader, which I don’t know. Feel free to mix this up - add a handful of basil, spinach, or arugula - or if you don't have enough asparagus scraps to make a bunch of pesto, add the scraps to your base pesto. You can make this in a food processor, which will be great; however, the texture will be slightly chunky. If you use a Vitamix, it will be silky smooth.
Makes about 2 cups
Asparagus stalks and peels leftover from about 2 bunches of asparagus
2 tablespoons shelled pistachios
1 tablespoon orange juice
1 garlic clove
¼ cup grated Parmesan Reggiano
2 tablespoon olive oil
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Combine asparagus, pistachios, orange juice, and garlic in a Vitamix or food processor bowl and mix until smooth.
Add in parmesan and mix until combined.
With the machine running, pour the olive oil in a slow, steady stream. Add salt and pepper.
Taste and adjust seasonings.
Store in an airtight container in the refrigerator for up to 3 weeks or freeze for up to 3 months.
