New Roots Organics
Organic Recipes > Salad or Side > Asparagus with Pistachio-Basil Pesto

Asparagus with Pistachio-Basil Pesto (Serves 2-4)
courtesy of

Raw asparagus and carrots sliced with a vegetable peeler make a fantastic spring salad! Especially when combined with a fresh pistachio pesto. I made this recently and it was a big hit! (I ommitted the cheese, but I think it would be great that way too)

Asparagus Salad Ingredients
1 lb Asparagus, sliced using a vegetable peeler
1 large or 2 medium carrots, sliced the same way
1 lemon
a few pistachios for the top
flake salt
freshly cracked pepper

Pistachio Pesto
2 garlic cloves
1/2cup shelled pistachios
2cups loosely packed basil
1tablespoon lemon juice
1/2teaspoon salt
1/3cup extra-virgin olive oil
1/4cup Parmigiano Reggiano cheese

  1. For the salad: assemble the ribbons of asparagus and carrots in a bowl and squeeze the juice of a 1/2 a lemon, a teaspoon of zest. Using your hands gently toss. Line the bottom of a plate with pesto and place the salad on top. Finish with a pinch or two of salt, cracked pepper and a few chopped pistachios.
  2. For the Pesto: Place garlic in food processor; pulse until chopped. Add pistachios, basil, lemon juice and salt; pulse until nuts are finely chopped. Add olive oil gradually through food chute and process until well combined.Add cheese and pulse 2 or 3 times.

Why New Roots?
We can give you reasons until apples grow out of our ears. Check out our top 6 reasons for New Roots.
Hungry For Good Health?
Start eating better next week.
sign up today!
Site of the Week to inspire those who want to learn about the benefits of organic agriculture. It aims to provide clarity for those confused by the sea of food labels and build trust in the USDA organic label.