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.
By Yuliya Childers
Served with spaghetti as an emergency dinner option, but that’s not the only use, as you may guess this pesto also goes splendidly with: chicken, veal, pork chops, eggs, or even spectacular sandwich.
- 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
- 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.
Yuliya Childers is a self-proclaimed cooking and writing addict born and raised in a cosmopolitan city of Odessa on the Black Sea coast. She started cooking at quite an early age and learned most of her skills by watching others and reading cook books. Made-from-scratch naturally grown food is her passion. Yuliya believes that truly good food either creates or invokes memories. Her blog Eat Already! is focused on everyday creative yet un-pretentious cooking that anyone with basic skill can replicate. Yuliya's recipes are usually accompanied by childhood memories or family stories related to the dish in some way. Her recipes are honest, eclectic, multi-cultural, imaginative, and often outside the box. Currently she's into artisan breads, traditional cooking, and everything fermented… Yuliya is cooking and writing about it from Alabama.