Asparagus pesto

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PREP TIME

10 min

TOTAL TIME

20 min

Makes

2 cups

Asparagus pesto

Photo, Roberto Caruso.


Ingredients

  • 1 bunch asparagus , ends trimmed
  • 1 garlic clove , halved
  • 1/2 cup mint leaves
  • 1/2 cup finely grated parmesan
  • 1/4 cup toasted almonds
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1/2 tsp salt
  • 3 tbsp olive oil
  • 3 tbsp canola oil

Instructions

  • BRING a large pot of salted water to a boil. Fill a large bowl with water and ice. Add asparagus to boiling water and cook until just tender, about 3 min. Drain and transfer to ice bath. Let stand until cold, 2 min. Drain, then dry with kitchen towel. Coarsely chop.
  • DROP garlic through the feed tube of a food processor while it’s running. Add asparagus, mint, parmesan, almonds, lemon juice, zest and salt. Pulse until finely chopped. With motor still running, pour in oils through feed tube and blend until smooth.

 

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Nutrition (per tbsp)

  • Calories
  • 35,
  • Protein
  • 1 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 3 g,
  • Sodium
  • 75 mg.