Asparagus pesto

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Asparagus pesto

Ingredients
1 bunch asparagus, trimmed and halved crosswise
2 cup baby spinach leaves
1 cup freshly grated Parmesan cheese, plus more for topping
3/4 cup toasted pine nuts
1/4 cup extra-virgin olive oil, plus more for topping
1/2 lemon, juiced
1/2 teaspoon salt

Instructions:

Bring a medium pot of water to a boil. To make the asparagus puree, salt the asparagus water and drop the spears into the pot. Cook for 2 or 3 minutes, or until the spears are bright green and barely tender. Drain and transfer to a food processor (preferably) or a blender. Add the spinach, garlic, Parmesan, and the pine nuts. Puree and, with the motor running, drizzle in the olive oil until a paste forms. It should be the loose consistency of a pesto; if too thick, thin it with a bit of the pasta water. Add the lemon juice and salt, then taste and adjust the seasonings.

Nutrition Facts

Serving Size:8

 

Amount Per Serving
Calories
0
Total Fat
0
Saturated Fat
0
Total Carbohydrate
0
Dietary Fiber
0
Sugars
0
Protein
0
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