Asparagus Pesto with Pistachios and Balsamic Reduction Drizzle (Vegan)

Your pasta is bored and needs a little pesto change! This vegan asparagus pesto is the perfect fresh and flavorful topping to take things up a notch!
Course Main Course
Cuisine Mediterranean
Keyword asparagus pesto, vegan pesto
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Calories 752 kcal
Author Sophia DeSantis


  • 1 bunch asparagus ends trimmed off (about a pound)
  • 1/2 cup flat leaf parsley
  • 1/4 cup shelled pistachios see note, plus a few more for optional garnish (crush these)
  • 1 tablespoon fresh lemon juice plus a pinch of zest for optional garnish
  • 1 tablespoon veggie broth ,low sodium if needed
  • 2 garlic cloves medium, about 1 inch long
  • 1 teaspoon Himalayan pink salt adjust to your liking
  • 24 ounces of your favorite pastaBalsamic maple reduction optional:
  • 1/2 cup balsamic vinegar
  • 1 tablespoon maple syrup
  • 1/4 teaspoon Himalayan pink salt
US Customary - Metric


  1. Wash and trim asparagus. Cut into 2-3 inch pieces. Bring a pot of water to a rolling boil and cook asparagus for about 2-3 minutes, depending on how cooked you want it.
  2.  I like mine al dente. Start checking at 2 minutes. Once it’s reached your preferred level of doneness, strain and rinse in cold water to stop it from cooking longer.
  3. Put the asparagus along with all other ingredients, except for the pasta, into a food processor or blender. Pulse until everything is finely chopped or pureed, depending on how you want it. I like it a tad chunky.
  4. Cook pasta according to package directions, reserving some pasta water if you want to thin out the pesto.
  5. While the pasta is cooking make balsamic reduction by adding everything to a small pot. Bring to a boil, then reduce to a low simmer and cook for about 9 minutes stirring every few minutes. Remove from heat and pour into a glass container.
  6. Once pasta is done, drain and put it back into the pot. Add in the desired amount of pesto. Mix well. 
  7. You can add some reserved pasta water to thin out if you prefer. Serve on plates with a drizzle of the balsamic reduction and sprinkle of crushed pistachios and lemon zest.

Recipe Notes

Nutrition Facts
Asparagus Pesto with Pistachios and Balsamic Reduction Drizzle (Vegan)
Amount Per Serving
Calories 752 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 1490mg62%
Potassium 331mg9%
Carbohydrates 184g61%
Fiber 2g8%
Sugar 85g94%
Protein 4g8%
Vitamin A 1365IU27%
Vitamin C 24.7mg30%
Calcium 71mg7%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.