Asparagus Pesto

1. 1

   Cut the cooked asparagus spears into thirds.

2. 2

   Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste.

3. 3

   Keep in mind you will add Parmesan as well, so be careful not to oversalt.

4. 4

   With the machine running, slowly add the cup of olive oil.

5. 5

   When the sauce is about the consistency of mayonnaise, it has enough oil.

6. 6

   Pulse in the Parmesan.

7. 7

   Thin with water, if necessary, to achieve a slick, saucy pesto.

8. 8

   Scrape into a bowl or jar, cover, and refrigerate until needed.

9. 9

   You should have about 3 cups.

10. 10

    (Keeps about 2 to 3 days, refrigerated.)

11. 11

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* Per serving · 4 servings · Values may vary.

No additional tips available.