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.
The asparagus pesto can be refrigerated for up to 5 days.
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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