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Grilled Asparagus With Spring Pesto

Grilled Asparagus With Spring Pesto


  • 1/4 cup walnuts, toasted
  • 1/4 cup freshly grated Parmesan cheese
  • 1/3 cup extra virgin olive oil- Zest of 1 lemon
  • 1 cup fresh basil leaves
  • 1 cup fresh mint leaves
  • 1 garlic clove, raw or roasted
  • 1 bunch fresh asparagus
  • Extra-Virgin olive oil
  • Salt and freshly ground pepper


  1. To make the pesto, combine the walnuts, cheese and the olive oil in a food processor and pulse until pureed.
  2. Add the lemon zest, basil, mint and garlic and process until smooth.
  3. Season to taste with salt and pepper.
  4. Toss the asparagus with a drizzle of olive oil and season with salt and pepper.
  5. Grill until crisp-tender and slightly charred, about 2-3 minutes (if you’re using thin asparagus spears, grill only a short time, as they will cook quickly.
  6. Remove the asparagus from the grill and drizzle with the pesto.

Recipe from Twin Eagles Grills