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Asparagus Pesto




  • 1-pound asparagus cut in 2-inch segments
  • 1 clove garlic, peeled, cut in ½
  • ¼ cup pine nuts
  • ¼ cup olive oil
  • ¾ cup grated Parmesan cheese
  • ½ tsp black pepper
  • ½ tsp lemon juice (fresh preferred)

Place asparagus in a large frying pan, cover with water and bring to a boil. Reduce heat & simmer 5-8 minutes or until asparagus is tender but not mushy. Drain well, reserving ½ cup cooking liquid. Let asparagus cool slightly. Transfer asparagus to a food processor and add garlic, pine nuts and 2 Tbsp oil, Parmesan, pinch of salt, and a couple Tbsp of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container as needed. Gradually add remaining oil and if needed a bit more of the cooking liquid. Add lemon juice and salt/pepper. Pulse one last time and serve over pasta, chicken or fish. Mixture can be covered and refrigerated for up to a day. Makes 1 ½ cups or 4-6 servings.

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