Asparagus & Pistachios

By tammy1365

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Rate this recipe 4.5/5 (8 Votes)

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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

Servings 4
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.