Raw Asparagus Pesto

makes about 1 1/2 cups

Use as a sandwich spread, toss with hot pasta, or slather on a crostini.

12 ounces asparagus, trimmed and cut into 1-inch pieces

1 garlic clove, minced

1/2 cup freshly grated Parmigiano-Reggiano

1/3 cup extra-virgin olive oil

1/4 cup sliced almonds, lightly toasted

1 Tablespoon chopped fresh flat-leaf parsley

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

In the bowl of a food processor, process all the ingredients into a thick consistency.  Season to taste with more salt and pepper if needed.  Pesto can be refrigerated in an airtight container with a sheet of plastic wrap pressed directly onto the surface for up to 1 week.  Enjoy!

Printed from thegalleygourmet.net