Asparagus Pesto

Asparagus Pesto
(adapted from Southern Living)

pine nuts
1 garlic clove
salt and pepper
asparagus
olive oil
parmesan cheese

Boil asparagus for 3-4 minutes, then shock in an ice bath to stop the cooking process. Roughly chop the asparagus and throw it into the food processor. Add a handful of parmesan cheese, 1/3-1/2 of a jar of pine nuts, salt and pepper to taste, and two drizzles of olive oil. Puree until combined.


This is a new favorite around our house, we have paired it with pasta, spread it on sandwiches and hamburgers, and the list goes on. Plus, since it’s made from asparagus and I add very little olive oil, I think it’s healthier than traditional pesto too!