Comments on: Asparagus Pesto

By: ThermomixBlogger Helene

ThermomixBlogger Helene — Fri, 20 May 2011 16:51:27 +0000

I love the egg idea — sounds like a great way to have the best of both worlds: the creaminess of a rich sauce, plus the soft crunch that comes from the fresh asparagus pesto. I too have a recipe for asparagus pesto, but I may just need to modify it, based on what I’ve seen here. Lovely photos of course, I’m glad I found your blog (via Southside CSA) and I’m now going to explore more tantalizing pages. Cheers!

By: Absolute Asparagus « Southside CSA

Absolute Asparagus « Southside CSA — Fri, 20 May 2011 16:25:12 +0000

[...] Asparagus Pesto by Local Lemons [...]

By: Judy

Judy — Fri, 24 Sep 2010 06:48:15 +0000

you’ve got a point about blitzing pesto. i’ve always made it that way because i make in large batches for freezing, and i’ve never been able to stand patiently, kneading and coaxing pesto out with a pestle and mortar. i’d probably never stop making pesto in a food processor, but i’m definitely going to try making it at least once in a while the traditional way. same goes with gremolata, which i think is a lot easier and faster so that i can probably do all the time with a mortar!

By: Mart

Mart — Sun, 16 May 2010 07:20:38 +0000

Ciao. I landed here via the artichoke blog. Complimenti, really nice pictures and recipes. I guess you have seen Bittman lended your pesto idea I have been making artichoke ‘pastes’ for I don’t know how long, can’t really call them pesto I guess as there most of the time is no cheese in there. I use the wild asparagus which are very strong and most of the time mix the paste in a risotto type of thingy. As you guessed I live in Umbria nice place but food wise not as advanced as you are so I subscribed to keep up with the new developments.