Feed Your Beauty: Grilled Asparagus with Cilantro Pesto

If you’re looking for a great vegetable side dish, look no further!  We came across a delicious recipe from Sprouted Kitchen for Grilled Asparagus with Cilantro Pesto!  Plus this recipe leaves you with some extra pesto sauce that you can save to garnish other dishes!


This dish is jam-packed with nutritional benefits! For one, it has yummy asparagus which is very high in glutathione – an amino acid compound with potent antioxidant properties.  It works to protects cells from toxins such as free radicals which helps against aging!  In addition, this dish has Cilantro which is one of the richest herbal sources for vitamin K… What does that mean for your skin? Vitamin K can improve the elasticity of your skin as well as reduce dark circles under your eyes! We’ll take a second serving, thank you!


So go ahead and give this dish of green goodness a try…

grilled asparagus cilantro pesto vegetable dish



The given recipe will give you a full 16 oz. jar worth of sauce. Maybe that sounds like a lot to you, feel free to half it or use the extra with other dishes. It doesn’t have any dairy in it so it will freeze well, even in ice cube trays, for later use.




1 bunch asparagus, about 1 1/2 lbs. (medium thickness stalks)
1 Tbsp. extra virgin olive oil
sea salt
fresh ground pepper
1/4 cup finely minced red onion
1/4 cup toasted pepitas


// cilantro pepita pesto //
3 cloves garlic
1/2 cup toasted pepitas
2 tsp. sea salt
1 jalepeno (sort of seeded. you want a few for heat)
1/4 tsp. chipotle powder, to taste
one large bunch (about 4 super packed cups) cilantro, ends cut, stem is fine
juice of two large limes
1/3 cup extra virgin olive oil
splash of water




Heat your grill, or indoor grill, over medium heat.


Cut off the dry bits of the asparagus and use a vegetable peeler to gently shave the end stalks. Toss the asparagus in the olive oil and a few pinches of salt and pepper. Grill the asparagus, covered, turning a few times, for about 7-9 minutes. Time will vary based on thickness of the stalks. I like mine on the snappy side.


To make the pesto, pulse the garlic, toasted pepitas and sea salt in a food processor to chop. Add the jalepeno, chipotle, cilantro and lime juice and run the processor to combine. With the motor running, drizzle in the olive olive and a splash of water. Taste and adjust as you wish. Add more chipotle for heat, citrus juice and/or salt to brighten it, water if you prefer it thinner.


Serve the asparagus on a generous pillow of the cilantro pesto. Garnish with the minced red onion and toasted pepitas. Serve warm or at room temperature.


Source: Sprouted Kitchen


1 Comment

  1. Monday, May 27, 2013 / 2:41 am

    Exciting insights, you should consider doing a podcast on enterprise and marketing and advertising.

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