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Asparagus Pesto

Toss with cooked pasta, or spread on crostini and top with chopped tomatoes and bacon.

1 pound fresh asparagus
1/2 cup freshly grated Parmesan cheese
1/2 cup pine nuts
1/2 cup olive oil
1 garlic clove
1 tablespoon lemon juice
3/4 teaspoon salt

Snap off and discard tough ends of asparagus. Cook asparagus in boiling water to cover 3 to 4 minutes or until crisp-tender; drain.

Plunge asparagus into ice water to stop the cooking process; drain. Coarsely chop asparagus.

Process asparagus, cheese, and remaining ingredients in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed.

 

From: allrecipes.com

 

 

 

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Chester, NJ 07930

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