A terrific pesto for serving with spring vegetables
Author: Tony Bailey
1cupFresh Basilleaves packed
1/2cupExtra Virgin Olive Oil
2TablespoonsFreshly Squeezed Lemon Juice
Cook the asparagus (either by boiling or steaming) for about 8-10 minutes until it turns bright green and the stem end can just be pierced with a fork.
At the same time you can toast your pine nuts. Rub a very light coating of Olive Oil (not Extra Virgin, it will smoke) in a pan set to medium and toast the nuts for about 10 minutes as well. They should brown evenly, but will be noticeably darker on two sides. You can also do this in a toaster oven. Watch them closely! They can rapidly go from toasted to burnt.
Place the garlic in the food processor first and pulse it a few times until the garlic is chopped
Add the asparagus, basil, pine nuts, extra virgin olive oil, parmesan and lemon juice. Run the processor for about 30 seconds and then scrape down the sides of the bowl. Check the flavor and add salt & pepper (or other ingredients) as needed. Run the processor again until you feel it is fully mixed.
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