Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
June 2011

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Recipe Summary test

total:
20 mins
Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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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