A fresh, bright, and flavorful pesto to brighten up your sunny summer day even more. This pasta is vegan, and contains simple, healthy ingredients.
I know we are all trying to avoid the kitchen as much as possible during these hot months, but I assure you this recipe is worth turning on the stove.
It can be made in less than 20 minutes and contains simple, healthy ingredients, including: asparagus, mint, basil, walnuts, lemon, garlic, olive oil, and salt and pepper.
Pair this with your favorite pasta. Mine is Trader Joes Brown Rice Pasta, but feel free to use any kind of your choosing!
This recipe makes enough pesto to serve with 4-5 servings of pasta. I like to make just enough pasta noodles for two then store the rest of the pesto in an airtight container in the fridge.
This pesto is great to add to other recipes, such as pasta salad, sandwiches, wraps, on toasted bread, and as a dip for veggies!
To make the pesto, start by blanching the asparagus. This is done by adding halved asparagus to a pot of boiling water and cooking it for 2 minutes. You will then transfer the asparagus to ice cold water to stop the cooking process.
Add the asparagus to a food processor along with the rest of the pesto ingredients. Blend until smooth and adjust taste with more salt and pepper if needed. Add a tbsp of water at a time to achieve desired consistency.
Add about 1/2-3/4 cup of pesto to 2.5-3 cups of pasta to serve 2-3.
This Vegan Asparagus Mint Pesto Pasta is…
- Simple, easy, and quick
- Fresh, bright, and perfect for summer
- Dairy-free and vegan
- Oh so delicious
A fresh, bright, and flavorful pesto to brighten up your sunny summer day even more. This pasta is vegan, and contains simple, healthy ingredients.
- 6 oz. trimmed and halved, asparagus spears
- 1 cup packed, fresh basil
- ¼ cup packed, fresh mint leaves
- ½ cup raw walnuts
- Juice from 1 lemon
- 4 cloves of garlic
- 2 tbsp olive oil
- ¼ cup water
- ¾-1 tsp kosher salt
- ¼ tsp pepper
- 16 oz. pasta
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To prepare the pasta, start by blanching the asparagus. Bring a medium pot of water to a boil. Add the trimmed and halved asparagus spears. Allow asparagus to boil for 2 minutes until tender. Drain and transfer to ice cold water to stop cooking. Drain again. Add asparagus to a food processor along with the rest of the ingredients. Blend until smooth.
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Add more water a tbsp at a time if you want a smoother texture. Adjust taste with more salt and pepper if needed.
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To serve two, add half of the pesto to two servings of pasta (about 1.5-2 cups). To serve 4-5 add all the pesto to 3-4 cups of pasta.
