Pesto Asparagus

Pesto Asparagus is a simple yet flavorful side dish that brings together crisp-tender asparagus and vibrant basil pesto. It’s the kind of recipe I turn to when I want something green, quick, and packed with flavor. Whether I’m making a weeknight dinner or a weekend spread, this dish adds a fresh, herby brightness to the table.

Why You’ll Love This Recipe

I love how fast and easy this dish is to make. With just a few ingredients and minimal prep, I get a restaurant-quality side that pairs well with just about anything—from grilled chicken to pasta. The pesto adds a rich, garlicky punch, and the asparagus stays perfectly crisp and tender. It’s also versatile enough to serve warm, at room temperature, or even chilled.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh asparagus, trimmed

• Olive oil

• Salt and pepper

• Basil pesto (store-bought or homemade)

• Grated Parmesan cheese (optional)

• Lemon wedges (optional, for serving)

Directions

1. I start by trimming the woody ends off the asparagus and giving them a quick rinse.

2. I drizzle the spears with olive oil, then season with salt and pepper.

3. I roast the asparagus in a preheated oven at 400°F for about 12–15 minutes, or until they’re just tender with a bit of crispness left.

4. Once out of the oven, I toss the hot asparagus with a generous spoonful of pesto so it melts into the warm spears.

5. I finish with a sprinkle of Parmesan and a squeeze of lemon juice for extra brightness, if I’m in the mood.

Servings and timing

This recipe makes about 4 servings as a side dish. It takes roughly 20 minutes total—10 minutes for prep and about 10–15 minutes for roasting.

Variations

• I sometimes grill the asparagus instead of roasting it for a smoky edge.

• For a dairy-free version, I use a vegan pesto and skip the Parmesan.

• I mix in cherry tomatoes or roasted red peppers for color and sweetness.

• When I want a bit of crunch, I top it with toasted pine nuts or chopped almonds.

• I turn it into a full meal by tossing it with cooked pasta and grilled chicken.

Storage/Reheating

Leftover pesto asparagus keeps well in the fridge for up to 3 days. I store it in an airtight container and enjoy it cold or at room temperature. If I want to reheat it, I do so gently in a skillet over low heat just until warmed through. I avoid the microwave since it can make the asparagus soggy.

FAQs

Can I use frozen asparagus?

I don’t recommend it. Fresh asparagus gives the best texture. Frozen tends to turn mushy when roasted or reheated.

What kind of pesto should I use?

I usually use classic basil pesto, but I’ve tried arugula or sun-dried tomato pesto and they work great too.

How do I know when the asparagus is done?

I look for bright green spears with just a bit of browning on the tips and a slight snap when bent.

Can I make this ahead of time?

Yes, I roast the asparagus ahead and toss it with pesto just before serving. It’s great served chilled or at room temp.

Do I need to peel the asparagus?

Not usually. I only peel the thickest stalks if they seem tough. Most of the time, trimming the ends is enough.

Conclusion

Pesto Asparagus is one of those dishes I keep coming back to for its simplicity, flavor, and versatility. It’s quick, vibrant, and works with almost any meal. Whether I’m making a casual lunch or a more elegant dinner, this side never fails to impress with minimal effort.

Pesto Asparagus

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pesto Asparagus is a quick, flavorful side dish featuring roasted asparagus tossed in vibrant basil pesto. This easy recipe is perfect for weeknight dinners or elegant gatherings—ready in just 20 minutes with minimal ingredients and maximum flavor.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 12–15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Side Dish, Vegetable
• Method: Roasting
• Cuisine: Mediterranean, American
• Diet: Vegetarian

Ingredients

• 1 bunch fresh asparagus, trimmed
• 1–2 tablespoons olive oil
• Salt and pepper, to taste
• 2–3 tablespoons basil pesto (store-bought or homemade)
• Grated Parmesan cheese (optional)
• Lemon wedges (optional, for serving)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (200°C).
2. Trim the woody ends from asparagus and rinse well.
3. Place asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper. Toss to coat.
4. Roast for 12–15 minutes, until crisp-tender and lightly browned.
5. Remove from oven and immediately toss asparagus with pesto.
6. Optional: Top with grated Parmesan and a squeeze of lemon juice. Serve warm, room temp, or chilled.

Notes

• Grill the asparagus instead of roasting for a smoky flavor.
• Use dairy-free pesto and omit cheese for a vegan version.
• Add roasted red peppers or cherry tomatoes for color and sweetness.
• Top with toasted pine nuts or almonds for extra crunch.
• Turn it into a full meal with pasta and grilled chicken or tofu.

Nutrition

• Serving Size: 1 serving
• Calories: 120
• Sugar: 2g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 2mg