Asparagus Pesto

Matthew:  After have such success with the mint-lime pesto, I was excited to find a recipe for asparagus pesto on the NYTimes website.  It uses all the typical pesto ingredients, substituting basil with asparagus.  You first cook the asparagus al dente in water on the stove and then throw all the ingredients in the blender or food processor.  It’s pretty simple.  I ended up using toasted almonds instead of pine nuts.  The pesto was really quite delicious and made a nice meal on soba noodles accompanied by heirloom mini tomatoes.  Next, I tried it with some spaetzle and that didn’t really work.  It wasn’t bad, but it just didn’t feel right.  I ended up using the rest of it on salads as a dressing, which was delicious.  This pesto would really go well in most pasta dishes or vegetable salads.


2 responses to “Asparagus Pesto

  1. It looks so creamy and smooth. Almost like mint ice cream. I bet it was good pesto!

  2. looks great

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