Photo by Evan Sung

Asparagus Pesto

  

January 10, 2016

Green, hearty and healthy, this recipe is a winner. Spread it on pizzas or sandwiches, use it in pastas or salads. It’s amazing in every way.

Photo by Evan Sung

Ingredients

1 bunch (about 1 pound) – asparagus, cut into 1″ pieces

1 bunch – fresh basil

10 – pecan nuts

2 slices (more or less) – jalapeno pepper

6 cloves – garlic

1/2 cup – olive oil

salt & pepper to taste

Directions

1Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving couple spoons of the cooking liquid, and let the asparagus cool slightly.

2Put all the ingredients in a food processor and blitz together till it’s nearly smooth.

3You can refrigerate it or freeze it for future use.

Photo from NY Times

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