asparagus pesto

if you would have asked me six (6) years ago what my some of my least favorite foods were, asparagus would definitely be at the top of that list. i have no idea what has changed since college, because now i eat asparagus pretty regularly. i still think boiled asparagus tastes pretty gross, sauteed is okay, but my favorite way is typically grilled/roasted with ultra crispy ends. i was flipping through a recent issue of food+wine magazine and it had a recipe for asparagus pesto, which was interesting and gave me inspiration to try it out. since asparagus was on sale one weekend at sprouts, i decided to make up my own recipe with the items i had available in my fridge. i didn’t feel like buying pine nuts and overpriced basil.

yields ~1.5 to 2 cups of pesto

ingredients:

  • 1 bundle of asparagus (roughly 1/2 to 3/4 pounds after you trim the stalks off), raw
  • 1/3 cup parmigiano reggiano
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 4-5 cloves of garlic
  • lots of S&P

Combine all the ingredients except for the olive oil into a food processor and pulse until everything is finely chopped. While the machine is running, add the olive oil slowly until the mixture becomes the consistency of something in between a liquid and a paste. Season with a generous amount of S&P to your taste.

asparagus pesto

Serve with a thinner kind of pasta like angel hair/capellini or spaghettini.

P1050729

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