Recipe

Lunch

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Cooking Oil
Asparagus Spears
, tough ends trimmed
Pesto
Pine Nuts

Pesto Asparagus

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 22 min
Servings: 4
Equipment: Stove
  • 1 c. Pesto
  • 1 tsp. Cooking Oil
  • 1 c. Asparagus Spears, tough ends trimmed
  • 2 tbsp. Pine Nuts
  • Heat oil in a large skillet over medium-high heat. Add asparagus and sauté until golden brown, about 3–5 minutes.
  • In a small skillet, over medium heat, add the pine nuts, and sauté until lightly browned. Immediately remove from heat and set aside.
  • Reduce heat to low and stir in the pesto. Cook until the asparagus is tender, about 1–2 minutes.
  • Sprinkle with pine nuts and enjoy!
Prep Recipes 1

Pesto🌐

You can store the pesto in the fridge in an airtight container for 3–4 days.
Total time: 5 min
Servings: 12 oz.
Equipment: Blender | Food Processor | Mortar & Pestle
  • 3/2 c. Fresh Basil
  • 3/4 c. Extra Virgin Olive Oil
  • 3/8 c. Pine Nuts
  • 3 Lemons, juiced
  • 3 tbsp. Parmesan Cheese, grated
  • 3/8 tsp. Salt
  • Pick off the stems of the basil leaves and discard. Wash the basil well and pat dry with a paper towel.
  • In a food processor or blender, combine the basil, olive oil, pine nuts, lemon juice, and Parmesan.
  • Pulse the mixture until it's smooth and creamy. Stir the salt into the pesto.