Now that we are in spring Asparagus is in abundance and what better way to use it than in a fresh, bright and super tasty Pesto. Use as a dip, for a pasta sauce or as a salad dressing.
It’s super easy to make and tastes amazing.
Takes 5 minutes
1 clove garlic
¼ cup pine nuts
¼ cup extra virgin olive oil
½ cup grated parmesan
Half bunch basil leaves
Freshly ground pepper and salt
- Chop the woody ends of the asparagus off. Place in a heatproof dish and pour enough boiling water to cover the asparagus. Allow to sit for 3 minutes, then drain water off.
- Put all ingredients except the oil into a food processor or blender. Gradually add the olive oil while processing. You may need to add a little water to help everything blend. Stop processing once smooth.