Asparagus Pesto

A light, fresh and bright summery asparagus and basil pesto!

Asparagus Pesto

ingredients

• 1 cup asparagus, cut into 1 inch pieces
• 2 tablespoons pine nuts, lightly toasted
• 1/2 cup basil
• 1 clove garlic
• 4 tablespoons parmigiano reggiano (parmesan), grated
• 3 tablespoons olive oil
• 1/2 lemon, zest and juice
• salt and pepper to taste

directions

1. Blanch the asparagus by placing it in boiling water (or in a steaming steamer) and cooking until it just turns a dark green before transferring it to cold water to cool and stop the cooking process. (The asparagus will be just tender and still a little crispy.)
2. Meanwhile, lightly toast the pinenuts in a pan over medium heat.
3. Puree everything in a food processor.

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