Strange, wild, wonderful recipes for the grill
Asparagus Pesto
Ingredients
- 1 lb asparagus trimmed and cutinto 2" segments
- 1 cloves garlic, or more to taste
- 1/4 cup pine nuts
- 4 tablespones olive oils or more as desired
- 3/4 cup freshly gradted parmesan cheese
- Salt and freshly groupd black pepper
- Juice of 1/2 lemon, or to taste
Instructions
Boil a large pot of salted water. Add asparagus and cook until reaches desired tenderness, roughly 8-10 minutes. Drain, reserving some of cooking liquid.
let asparagus cool slightly. Add asparagus to food processor, along with garlic, pine nuts, 2 tbls of oil.
Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).
New York Times
