This pesto substitutes traditional basil for spring asparagus. Don't just leave this delicious sauce to pastas, but try it on meat or a sandwich, too.
Ingredients
1 lbs of fresh asparagus, trimmed
¼ cup pignoli or pine nuts
½ lemon – zest and juice
3-4 cloves garlic
½ packed fresh basil leaves
salt and freshly ground black pepper to taste
½ to ¾ cup olive oil
½ cup grated Parmesan
Instructions
Bring water to a boil in a pot. Add a good pinch of salt. Add asparagus and boil for 3-4 minutes, until tender but not mushy.
While asparagus is cooking, toast pine nuts in a dry skillet, tossing or stirring them frequently to prevent scorching. Let cool until manageable.
Combine cooked asparagus, pine nuts, lemon zest and juice, garlic, basil, salt and pepper in a processor and mince until smooth. While processor is running, add olive oil slowly, until pesto reaches pancake batter thickness.
Add Parmesan and process a few seconds more.
Recipe by Honest Cooking at https://honestcooking.com/simple-asparagus-pesto/