EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/4008/
Asparagus Pesto
Yield: Makes 6 servings
Ingredients
| 1 |
lb. |
asparagus
|
|
|
| 1/4 |
cup |
pine nuts
|
|
|
| 2 or 3 |
cloves |
medium garlic
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/2 |
cup |
extra-virgin olive oil
|
|
|
| 2 |
ounces |
freshly grated Parmigiano-reggiano cheese (about 2/3 cup)
|
|
|
Directions:
Have a bowl of ice water ready. Trim woody ends from asparagus. Cut asparagus stalks crosswise into 2-inch pieces, reserving tips.
In a steamer set over boiling water, steam the asparagus stalks, covered 4 minutes. Add reserved asparagus tips and steam, covered, until just tender, about 1 minute.
Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
In a food processor, pulse pine nuts and garlic with salt until finely chopped. Add asparagus and oil and pulse until asparagus is coarsely chopped. Transfer pesto to a large bowl and stir in Parmigiano-reggiano.
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/4008/