Email
Print |
Asparagus Pesto |
|
| Category: | Appetizers |
|---|---|
| Source: | Karen Lee of Sang Lee Farms |
| Description: | Wine Recommendation: Light and elegant but displaying a creamy richness, the methode Champenoise 2000 Brut Seduction (70% Chardonnay and 30% Pinot Noir) from Sparkling Pointe winery (sparklingpointe.com) in Southold harmonizes perfectly with the crisp vegetables and creamy pesto. The fresh fruit and citrus flavors of a Croteaux 2007 Merlot 181 Rosé also work with this dish. |
| Number of Servings: | Serves six |
| Ingredients: | 1 bunch asparagus, trimmed ends 3 handfuls of baby spinach 2 cloves garlic ¾ cup pine nuts ¼ cup olive oil  Juice of 1 lemon ½ tsp salt |
| Directions: | Cook asparagus two or three minutes until bright green. Drain under cool water immediately to stop cooking. Add asparagus, spinach, garlic, parmesan and nuts to processor and drizzle the olive oil in until a smooth paste forms. Add lemon and salt and adjust seasoning to taste. |
-->