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Asparagus with Nutty Pesto

Tender asparagus paired with nutty buckwheat and a fragrant pesto made from pine nuts, hazelnuts, and basil. The creamy pesto perfectly coats the vegetables, creating a dish that’s both savory and refreshing. Each bite combines rich flavor, freshness, and crunch — a simple yet truly delicious combination.

Created by:
25 mins
Easy
2 SERVERS

Nutrition per serving

Energy

378 kcal

Fat

31.1 g

Saturates

5 g

Carbs

18.1 g

Sugars

2 g

Fiber

4.7 g

Protein

10.6 g

Salt

0.32 g

Nutrition per serving

Energy

378 kcal

Fat

31.1 g

Saturates

5 g

Carbs

18.1 g

Sugars

2 g

Fiber

4.7 g

Protein

10.6 g

Salt

0.32 g
0%

PREP TIME

25 mins

0%

COOK TIME

0%

TOTAL TIME

25 mins

Ingredients

For the pesto:

For the dish:

For garnish:

Method

For the base:

    1. Toast the hazelnuts until lightly golden, then let them cool.
    2. In a blender, combine the toasted nuts, basil, olive oil, salt, garlic, lemon juice, Parmesan cheese, and black pepper. Blend until smooth to make the pesto.
    3. Cook the buckwheat until tender, then drain.
    4. Blanch the asparagus in boiling water for 2–3 minutes until tender but still bright green. Drain and place over the buckwheat.
    5. Drizzle the hazelnut pesto over the asparagus and garnish with extra toasted nuts and Parmesan shavings.

Tips

Serve immediately after mixing with pesto to preserve the fresh green color of the asparagus and the bright aroma of basil.

Ingredients

For the pesto:

For the dish:

For garnish:

Method

For the base:

    1. Toast the hazelnuts until lightly golden, then let them cool.
    2. In a blender, combine the toasted nuts, basil, olive oil, salt, garlic, lemon juice, Parmesan cheese, and black pepper. Blend until smooth to make the pesto.
    3. Cook the buckwheat until tender, then drain.
    4. Blanch the asparagus in boiling water for 2–3 minutes until tender but still bright green. Drain and place over the buckwheat.
    5. Drizzle the hazelnut pesto over the asparagus and garnish with extra toasted nuts and Parmesan shavings.

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