Ingredients
For the pesto:
- 1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water
- 1/2 cup packed coarsely chopped fresh basil leaves
- 2 tablespoons pine nuts, toasted
- 1 tablespoon minced garlic
- Grey salt and freshly ground black pepper
- About 1 cup pure olive oil
- 1/2 cup freshly grated Parmesan
Directions
Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste. Keep in mind you will add Parmesan as well, so be careful not to oversalt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water, if necessary, to achieve a slick, saucy pesto. Scrape into a bowl or jar, cover, and refrigerate until needed. You should have about 3 cups. (Keeps about 2 to 3 days, refrigerated.)
(c) 2006 NapaStyle Inc. All rights reserved
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By baxta31_11388788
Tigard, OR
on April 04, 2009
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We love this recipe as another way to get some of the great spring asparagus into our diets. I like to toss this with a blend of regular and whole wheat pasta and serve with grilled chicken. Delicious!
By mariebrooke_117...
New York, NY
on March 16, 2009
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I don't understand what the prior reviews were talking about. This was the worst dish! It was very bland with no taste whatsoever. I will never make this dish again. I don't even think the recipe deserves the one star I gave it. Very disappointing.
By pabwork_10848470
atlanta, GA
on August 01, 2008
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I've been making this for years, since I first saw Michael make it on his pbs show. It is great on grilled chicken or pork, and phenomenal on grilled turkey cutlets. Add a little vinegar, and it's great with grilled shrimp.
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