Pesto Asparagus and Tomato Skillet

Name: Pesto Asparagus and Tomato Skillet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup (35 g) fresh basil leaves; 1½ tablespoons (12.75 g) pine nuts; 4 garlic cloves, peeled; 1 teaspoon red pepper flakes; ¼ cup (60 ml) olive oil; 1 bunch asparagus, woody ends trimmed, chopped into 1-inch (2.5 cm) pieces; 1½ cups (225 g) cherry tomatoes, halved; 1½ tablespoons (23 ml) canola oil; 1½ tablespoons (15 g) minced garlic; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; Grated Parmesan cheese for garnish; Grated Parmesan cheese for garnish

Preparation info

2
servings

Difficulty
Easy
Ready in
30 min

Appears in

Flavor by Fire

By Derek Wolf

Published 2022

About

This is a super quick recipe, especially if you make the pesto before you get to the campsite. Just seal it in an airtight container and refrigerate until you are ready to cook. This complements salmon, of course, but also goes well with chicken and steak.

Ingredients

For Pesto

1 cup (35 g) fresh basil leaves
1½ tablespoons (12.75

Side dish
Gluten-free
Vegetarian

Method

To make the pesto: In a food processor, combine the basil and pine nuts. Blend until roughly chopped. Add the Parmesan, garlic, and red pepper flakes and blend until the pesto begins to become smooth.
With the processor running, slowly pour in the olive oil, a little at a time, continuing to blend the mixture. If you do not have an open hatch on your pro