Asparagus & Pistachios

By Tufgrlz

Ingredients

• 1/2 cup pistachios
• 6 fresh basil leaves
• 1 tablespoon grated Parmesan
• 1 teaspoon lemon zest
• 1 clove garlic
• 2 tablespoons EVOO
• 20 asparagus spears

Details

Adapted from rachaelraymag.com

Preparation

Step 1

In food processor, pulse 1/4 cup nuts and next 4 ingredients until crumbly. In skillet, heat EVOO over medium-high. Add asparagus; cook 4 minutes. Add 1/4 cup water; boil 2 minutes. Season. Top with pesto and remaining nuts.