Charcoal grilled asparagus with seaweed pesto sauce


  • Combine  all pesto ingredients in a food processor and  blend well.
  • Keep inside refrigerator till use.
  • Preheat the grill.
  • Lightly coat the asparagus with oil and season with salt.
  • Grill over high  heat for about 3 minutes.
  • Serve asparagus with seaweed pesto.

Ingredients seaweed pesto

  • O’Food dried sliced seaweed soaked with water for 10 minutes ,drain ,rinse then squeeze out excess water 5 gr
  • Pine nuts 9 gr
  • Garlic 1 clove
  • Fresh basil 7 gr
  • Rucola 7 gr
  • Extra virgin olive oil 30 ml
  • Table salt to taste

Ingredient asparagus

  • Green or white asparagus trimmed 180 gr
  • Extra virgin olive oil 10 ml
  • Table salt to taste

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