Name: Asparagus Pesto
Total time: 20 min
Ingredients: 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

Total Time:

20 mins

Yield:

1 cup

Ingredients

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

Directions

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.