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Asparagus Pesto

  • SERVINGS: Makes 1 cup
  • FAST
  1. 1/2 packed cup basil leaves
  2. 1/2 pound asparagus, trimmed and coarsely chopped (1 cup)
  3. 1/4 cup pine nuts
  4. 2 tablespoons lemon juice
  5. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  6. 6 tablespoons extra-virgin olive oil
  7. Salt and freshly ground pepper
  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.
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