• 200 g asparagus
  • 6/8 leaves basil
  • 20 g pine nuts
  • 1 glove garlic (optional)
  • 50g Parmigiano
  • 50ml extra virgin olive oil
  • Salt and pepper to taste


Wash the asparagus and cook the in boiling water. Let it cook for 5 minutes until they become tender. Drain and put in a food processor with all the other ingredients. Add more olive oil if the mixture it too thick.
Blend until you get a creamy consistency.
This pesto recipe is perfect as pasta sauce or accompanying eggs and fish or on bruschetta with tomato and rocket as a delicious appetizer, ENJOY!