In Season
Asparagus Pesto with Roasted Potato Wedges
The Spring Pesto You Didn’t Know You Needed
By local Registered Dietitian Sarah Harper
Spring in the Columbia River Gorge brings blooming wildflowers, longer days, and the unmistakable snap of fresh asparagus. One of my favorite ways to welcome asparagus season is by turning it into a quick and vibrant green pesto.
Pesto comes from the Italian word pestare, meaning to pound or crush. While traditionally made with basil, asparagus base blends beautifully with garlic, nuts, Parmesan, and olive oil.
I love serving this fresh and seasonal pesto with roasted potato wedges, especially when they’re finished with a sprinkle of Parmesan, flakey sea salt, and a handful of chopped spring herbs. Add roasted chicken, grilled steak, or baked salmon for an easy seasonal dinner.
Asparagus Pesto with Roasted Potato Wedges
Yield: Serves 4 as a side
Prep Time: 20 minutes (plus 30 minutes soaking)
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes
Ingredients
For the potatoes:
1½ lbs baby or Yukon gold potatoes, cut into wedges
Cold water, for soaking
1 tbsp avocado oil
1 tsp kosher salt
Fresh black pepper, to taste
Optional: 1-2 tbsp grated Parmesan, chopped fresh herbs, or flakey sea salt for serving
For the asparagus pesto:
1 bunch asparagus (about 1lb), trimmed and chopped
1 clove garlic
¼ cup almonds
⅓ cup shredded Parmesan cheese
2 tbsp lemon juice
1 tsp lemon zest (optional)
1 tsp red pepper flakes (optional)
¼ cup olive oil
Kosher salt and black pepper, to taste
1-4 tbsp reserved asparagus cooking water (optional)
Instructions
1. Soak the potatoes:
Place the cut potato wedges in a large bowl and cover with cold water. Let soak for at least 30 minutes (or up to 2 hours). This helps remove excess starch for crispier edges. Drain and pat dry thoroughly with a clean towel.
2. Roast the potatoes:
Preheat the oven to 425°F. Toss the dried potatoes with avocado oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until golden and crispy. Optional: Sprinkle with Parmesan, chopped herbs, or flaky salt while warm.
2. Blanch the asparagus:
Bring a large pot of salted water to a boil. Add chopped asparagus and cook for 2–3 minutes, until bright green and just tender. Transfer to a bowl of ice water to stop the cooking. Drain well and pat dry.
3. Blend the pesto:
In a food processor, add asparagus, garlic, almonds, Parmesan, lemon juice, and lemon zest (if using). Pulse until roughly combined.
4. Add olive oil:
With the processor running, drizzle in olive oil until mostly smooth.
5. Adjust texture:
Add 1 tablespoon of the reserved asparagus cooking water at a time to thin, if needed.
6. Season and serve:
Taste and season with salt, black pepper, and red pepper flakes if using.
Serve the asparagus pesto generously spooned over warm roasted potato wedges or on the side for dipping.