Grilled Asparagus Plate with Cilantro Pepita Pesto
Ingredients
The asparagus
-
1
bunch
asparagus
-
1
Tbsp.
extra virgin olive oil
-
to taste
sea salt
-
to taste
fresh ground pepper
-
1/4
cup
finely minced red onion
-
1/4
cup
toasted pepitas
The cilantro pepita pesto
-
3
cloves
garlic
-
1/2
cup
toasted pepitas
-
2
tsp.
sea salt
-
1
piece
jalapeño
-
1/4
tsp.
chipotle powder
-
1
large bunch
cilantro
-
2
large
limes
-
1/3
cup
extra virgin olive oil
-
splash
water
Instructions
- Preheat the grill to medium heat.
- Prepare the asparagus by cutting off the dry ends and shaving the stalks with a vegetable peeler.
- Toss the asparagus with olive oil, salt, and pepper.
- Grill the asparagus for about 7-9 minutes, turning occasionally until tender.
- To make the pesto, pulse garlic, toasted pepitas, and sea salt in a food processor.
- Add jalapeño, chipotle powder, cilantro, and lime juice, then blend until combined.
- With the processor running, drizzle in olive oil and a splash of water, adjusting the consistency as desired.
- Serve the grilled asparagus topped with cilantro pesto, garnished with red onion and toasted pepitas.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
7g
Sodium
500mg
Cholesterol
0mg
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