Spring Time Asparagus Pesto
| 10 |
11 |
115 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 5 min |
6 min |
6
|
Ingredients
|
15 medium spear(s)
|
Asparagus
(chopped)
|
|
1/4 cup hulled
|
Sunflower seeds
|
|
1/4 cup hulled
|
Hemp seeds, shelled
|
|
1 clove(s)
|
Garlic
(minced)
|
|
2 tsp
|
Dijon mustard
|
|
1 tbsp
|
Extra virgin olive oil
|
|
1/2 tsp
|
Dill seed
|
|
1 tbsp
|
Lemon juice
|
|
1/4 tsp
|
Sea salt
|
|
1/8 tsp
|
Cayenne pepper
(to taste)
|
Instructions
Lightly steam asparagus, just until bright green (about 6 minutes).
Run under cool water to stop the cooking.
Add asparagus and remaining ingredients to a high speed blender or food processor and mix until smooth.
Serve and enjoy!
Nutrition Facts
Per Portion
Calories
115
Calories from fat
80
Calories from saturated fat
5.6
Total Fat
8.9 g
Saturated Fat
0.6 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.8 g
Monounsaturated Fat
2.9 g
Cholesterol
0
Sodium
120 mg
Potassium
132 mg
Total Carbohydrate
3.9 g
Dietary Fiber
1.7 g
Sugars
1.0 g
Protein
5.0 g
Dietary servings
Per Portion
| Meat Alternative |
0.5 |
| Vegetables |
0.6 |
Energy sources
Recipe from:
Meghan Telpner
