Asparagus Pesto
Prep Time
20 min total
Yields
4-6 Servings
Ingredients
1pound asparagus, trimmed and cut into 2-inch segments
Salt
1clove garlic, or more to taste
¼ cup pine nuts
¼ cup olive oil, or more as desired
¾ cup freshly grated Parmesan cheese
Freshly ground black pepper
Juice of ½ lemon, or to taste
Directions
Step 1: Bring a large pot of salted water to a boil. Add asparagus and cook until fully tender, 8 to 10 minutes. Drain well, reserving some of the cooking liquid. Let asparagus cool slightly.
Step 2: Transfer asparagus to the food processor and add garlic, pine nuts, 2 tablespoons of the oil, Parmesan cheese, a pinch of salt, and a couple of tablespoons of the cooking liquid.
Step 3: Process the mixture, stopping to scrape down the sides of the container if necessary. Gradually add remaining oil and more of the reserved cooking liquid, if necessary to moisten. Add lemon juice. Season with salt and pepper to taste.
Step 4: Pulse the mixture one last time, and serve right away with pasta or veggies (or meat, if eaten). Can be covered and refrigerated for a couple of days.
Credit
Original from Mark Bittman