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Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett Photo by: Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Asparagus Pesto

Toss with cooked pasta, or spread on crostini and top with chopped tomatoes and bacon.

Southern Living MARCH 2010

  • Yield: Makes about 2 1/2 cups
  • Prep time:18 Minutes

Ingredients

  • 1 pound fresh asparagus
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup pine nuts
  • 1/2 cup olive oil
  • 1 garlic clove
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt

Preparation

1. Snap off and discard tough ends of asparagus. Cook asparagus in boiling water to cover 3 to 4 minutes or until crisp-tender; drain.

2. Plunge asparagus into ice water to stop the cooking process; drain. Coarsely chop asparagus.

3. Process asparagus, cheese, and remaining ingredients in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed.

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