Roasted Asparagus with Antioxidant Pesto recipe

Pesto is a great sauce to increase your nutrient intake because you can genuinely add any leafy green or herb you have on hand. Herbs and greens are some of the most important for our diet too. And have been shown to combat various cancers and diseases thanks to their powerful antioxidants and anti-inflammatory effects. It can sometimes be challenging to include dark leafy greens into our meals, but this recipe makes it super easy! By blending fatty nuts, tangy parmesan cheese, and herbaceous greens, you can quickly turn a bland dish of roasted Asparagus into something healing and flavorful.




Nutritional Content

Servings: 2-3 people

Cook time: 15 minutes

Calories

337.74kcal 17%


Total Fat

32.01g 46%

Carbs

8.41g 3%

Sugars

3.49g 4%

Protein

7.61g 15%

Sodium

296.71mg 15%

Fiber

3.69g 13%

Ingredients

  • 1/4 cup basil leaves

  • 1/4 cup cilantro leaves

  • 3 tablespoons toasted nuts (almond, pine, hazelnut, pecan, walnut, cashews)

  • 1 green bell pepper, rough chop

  • 1 lemon, sliced

  • 1/4 tsp salt

  • 1/3 cup olive oil

  • 1/4 cup grated parmesan cheese

  • 1 lb Asparagus, trim bottom 1-2 inches.

Preparation

  1. Preheat oven to 205° C/ 400° F

  2. Place all ingredients but Asparagus in a food processor and blend until just combined. Careful, don't over blend the greens will lose their colour and vibrancy!

  3. Gently toss Asparagus with sliced lemon and 1 tsp olive oil. Bake for 10 minutes

  4. While warm, toss with pesto and serve right away.


Tips


Substitutions: You can use scallions, chervil, dill, parsley, sage, thyme, arugula, spinach, kale, or any other flavorful green you have around to make this pesto.

Storage: Wait until the dish is completely cooled before storing it in an airtight container. It will hold up to 7 days in the fridge.

Fighting food waste by storing your food right, wait until the dish is completely cooled before storing it in an airtight container. It will hold up to 7 days in the fridge.

Leftover tips: Simply toss the chop of your Asparagus into bite-size pieces and toss with warm pasta. Add a little extra parmesan cheese or olive oil, and enjoy!

Don't throw out the bottoms of those Asparagus! Instead, peel away the tough outermost layer and cook them the same way!


Note: Asparagus is available in a large box this week.