The given recipe will give you a full 16 oz. jar worth of sauce. Thin it with more citrus for an easy salad dressing, or use it for an excellent sandwich spread, tossed with noodles and tofu, or warmed grains. Enjoy!
INGREDIENTS
- 1 bunch asparagus, about 1 1/2 lbs. (medium thickness stalks)
- 1 Tbsp. extra virgin olive oil
- sea salt
- fresh ground pepper
- 1/4 cup finely minced red onion
- 1/4 cup toasted pepitas
Cilantro Pepita Pesto:
- 3 cloves garlic
- 1/2 cup toasted pepitas
- 2 tsp. sea salt
- 1 jalepeno (sort of seeded. you want a few for heat)
- 1/4 tsp. chipotle powder, to taste
- one large bunch (about 4 super packed cups) cilantro, ends cut, stem is fine
- juice of two large limes
- 1/3 cup extra virgin olive oil
- splash of water
DIRECTIONS
- Heat your grill, or indoor grill, over medium heat.
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Cut off the dry bits of the asparagus and use a vegetable peeler to gently shave the end stalks. Toss the asparagus in the olive oil and a few pinches of salt and pepper. Grill the asparagus, covered, turning a few times, for about 7-9 minutes. Time will vary based on thickness of the stalks.
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To make the pesto, pulse the garlic, toasted pepitas and sea salt in a food processor to chop. Add the jalepeno, chipotle, cilantro and lime juice and run the processor to combine.
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With the motor running, drizzle in the olive olive and a splash of water. Taste and adjust as you wish. Add more chipotle for heat, citrus juice and/or salt to brighten it, water if you prefer it thinner.
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Serve the asparagus on a generous pillow of the cilantro pesto. Garnish with the minced red onion and toasted pepitas.
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Serve warm or at room temperature.
ADDITIONAL NOTES
Since the recipe doesn’t have any dairy it will freeze well, even in ice cube trays, for later use.
RECIPE CREDIT: The Sprouted Kitchen
http://www.sproutedkitchen.com/home/2013/4/22/grilled-asparagus-plate-cilantro-pepita-pesto.html