Asparagus Pesto

Submitted by MathMom.calif

"Adapted from Heidi Swanson, cookbook author. I haven't tried this yet, but it looks awfully good. Serve atop pasta, on baguettes, or over pizza or potatoes. Makes enough for 8 ounces dried pasta or 12 ounces fresh."

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 4

ingredients

• 453.59 g fresh asparagus, trimmed and halved lengthwise
• 354.88 ml Baby Spinach
• 2 garlic cloves, peeled
• 236.59 ml parmesan cheese, freshly grated
• 177.44 ml pine nuts, toasted
• 59.14 ml extra virgin olive oil
• 1 lemon, juice of
• 2.46 ml fine sea salt

directions

1. Bring a pot of salted water to a boil. Cook the asparagus for 2 or 3 minutes, until bright green and crisp-tender.
2. Rinse asparagus under cool water to stop the cooking.
3. Add asparagus, spinach, garlic, parmesan and pine nuts to a food processor. Puree.
4. With the food processor running, drizzle in 1/4 cup of oil to form a paste.
5. Add lemon juice and salt.