Asparagi Pesto (Italian)
1 lb./450 g asparagus
1/2 cup/125 ml fresh basil leaves
2 or more cloves garlic
2 Tbs./30 ml pin nuts
3/4 cup/5 ml olive oil
salt and pepper
2/3 cup/150 ml Pecorino Romano or Parmigiano-Reggiano cheese or a diary-free cheese
1. In a food processor
-combine asparagus, basil, garlic, and pin nuts
-pulse a few times
2. with motor running
-slowly add olive oil until mixed smoothly
-season with salt and pepper (option)
3. Transfer pesto to a bowl
-stir in the cheese
4. Use on
-spaghetti
-ravioli
-toasted French bead
-sandwich spread
-as a dip
-modified from: New Seasons Market
-modified from: New Seasons Market
