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