Asparagus Pesto

By CBarile

Side Veggie

Ingredients

• 1/2 packed cup basil leaves
• 1/2 pound asparagus, trimmed and coarsely chopped (1 cup)
• 1/4 cup pine nuts
• 2 tablespoons lemon juice
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 6 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper

Preparation

Step 1

In a food processor, combine the basil, asparagus, pine nuts, lemon juice and cheese and pulse until chopped. With the machine on, add the olive oil and process to a chunky puree. Season with salt and pepper.

MAKE AHEAD The asparagus pesto can be refrigerated for up to 5 days. NOTES One Tablespoon 122 cal, 13 gm fat, 2.2 gm sat fat, 1 gm carb, 0.5 gm fiber, 1 gm protein.