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Parsley Stem Pesto over Roasted Asparagus on a white plate

Parsley Stem Pesto over Roasted Asparagus

  • Author: Julie @ RDelicious Kitchen
  • Yield: 6


  • 1/2 cup walnuts
  • 1 cup parsley stems, roughly chopped
  • 1/4 cup parmesan cheese
  • 2 garlic cloves, roughly chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup + 1 tablespoon olive oil, divided
  • 1 bunch asparagus, ends trimmed


  1. Preheat an oven to 425 degrees F.
  2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Season with salt and pepper. Toss to coat.
  3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.
  4. While the asparagus is cooking, add walnuts, parsley, parmesan cheese, garlic, lemon juice, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl and pulse again.
  5. Slowly drizzle in the olive oil while the food processor is running just long enough to incorporate the oil, about 20-30 seconds.
  6. Spread pesto over asparagus and serve.


Reserve extra pesto in an airtight container in the refrigerator.

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