Asparagus Pesto

Name: Asparagus Pesto
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 3
Cuisine: Global
Ingredients: 1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water; 118 milliliters packed coarsely chopped fresh basil leaves; 1 Tbsp minced garlic; 237 milliliters About pure olive oil; 118 milliliters freshly grated Parmesan; 2 Tbsps pine nuts, toasted; 3 servings Grey salt and freshly ground black pepper

Asparagus Pesto is a gluten free and primal recipe with 3 servings. One portion of this dish contains roughly 10g of protein, 16g of fat, and a total of 209 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. Only a few people really liked this condiment. Head to the store and pick up asparagus, olive oil, grey salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste. Keep in mind you will add Parmesan as well, so be careful not to oversalt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water, if necessary, to achieve a slick, saucy pesto.

Ingredients you will need

Asparagus