Asparagus Pesto

Contributed by Hoss Zaré

TOTAL TIME: 20 MIN
SERVINGS: Makes 1 cup

•FAST
•HEALTHY
•MAKE-AHEAD

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

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.

Asparagus Pesto

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