Cooking with Rena Lee

Asparagus Pesto

Tips: One serving idea is to spread the pesto on crostini and top with chopped tomatoes.
Prep Time: 18 min
Cook Time: 18 min
Yield:2 1/2 cups

INGREDIENTS:
1 lb fresh asparagus
1/2 cup freshly grated Parmesan cheese
1/2 cup pine nuts
1/2 cup olive oil
1 garlic cloves
1 tbsp lemon juice
3/4 tsp salt
DIRECTIONS:
  1. Snap off and discard tough ends of asparagus. Cook asparagus in boiling water to cover 3-4 minutes or until crisp-tender; drain.

  2. Plunge asparagus into ice water to stop the cooking process, drain. Coarsely chop asparagus.

  3. Process asparagus, cheese, and remaining ingredients in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed.

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