I used sun dried tomatoes from a jar, packed in olive oil. I've had this with both, parsley and cilantro. Both are delicious!Leftover asparagus pesto can be enjoyed with crackers, bread or with raw veggies. Prep time includes time to roast the asparagus. You can cut and prep the veggies while the asparagus is on the oven.
1bunchasparagus spearshard ends removed, roasted and cut into 2 inch pieces*
3 to 4sun dried tomatoes
2 to 3clovesgarlic
1/2cupfresh parsley or cilantro
1/4cupwhole almonds or almond slicesor a mix of almonds and pecans or walnuts
Kosher saltto taste
1/2teaspooncrushed red pepper flakesoptional
1tablespoonred wine vinegarto taste
light drizzle of extra virgin olive oil
For the sandwich:
4whole wheat bread slicestoasted
1/2large cucumbersliced thin lengthwise
raw shaved fennelwhite bulb only
1large tomatosliced thin
1large carrotpeeled to create ribbons
alfalfa sprouts
1 to 2ripe avocadossliced
Serve with: Your fave creamy balsamic dressingor just oil and vinegar or some hummus
Instructions
For the asparagus pesto:
Preheat your oven to 400 degrees. place asparagus on lined baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the oven for 15 minutes. Let the asparagus cool slightly, cut into 2 inch pieces and place into the food processor. Add in the sun dried tomatoes, garlic, parsley and almonds (or blend of almonds and pecans or walnuts) in a food processor and pulse/process a few times until just blended.
Sprinkle in some salt (start with just a pinch) and crushed red pepper flakes, if using, and pulse a few more times to blend together again. Add a splash of red wine vinegar and olive oil and pulse again. If your pesto becomes too smooth and blended, you can always add more parsley and almonds and pulse a few times to get some texture. Taste and adjust any ingredients as needed. Remove from the food processor and set aside.
For the sandwich:
Spread the asparagus pesto onto one slice of bread and top with the cucumbers, fennel, tomato slices, carrot ribbons, and sprouts. Top the other slice of toasted bread with the avocado slices and place on top of the other side.
Slice and serve with your fave creamy balsamic dressing, or oil and vinegar or some hummus. Alternatively, you can spread the dressing or hummus on the second slice of toast before placing on top of the other side of the sandwich.