Asparagus Pesto

Karen Lee of Sang Lee Farms
Ingredients
  • 1 bunch asparagus, trimmed ends
  • 3 handfuls of baby spinach
  • 2 cloves garlic
  • ¾ cup pine nuts
  • ¼ cup olive oil
  • Â 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.

Published on July 8, 2010
About the Author
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