Here’s an easy way to eat your greens: make this fabulous pesto. Toasted nuts, garlic, lemon juice and Parmesan cheese bring nice flavor profiles to the asparagus and spinach. Serve it or take it to your next gathering, with fresh veggies, crackers or chips. Use it as a sandwich spread or as the base for a gourmet pizza. I sometimes eat it straight out of the jar, it’s just that good.
|Asparagus-Spinach Pesto |
Adapted from Southern Living, March 2010
Rating: 9.5 out of 10
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3/4 lb. fresh asparagus, peeled, tough ends cut
1/2 lb. frozen spinach, thawed and squeezed dry
1/2 cup freshly grated good-quality Parmesan cheese
1/2 cup toasted nuts of choice (pine nuts, pecans, walnuts, almonds for example)
1/2 cup extra-virgin olive oil
1 medium garlic clove, grated or minced
1-1/2 Tbsp. freshly squeezed lemon juice
3/4 tsp. fine sea salt or Morton kosher salt
Cook asparagus in boiling water to cover 3-4 minutes, or until crisp-tender; drain and cool on paper towels. Coarsely chop.
Process all ingredients in a food processor until smooth, stopping to scrape down as needed.
Yield: About 3 cups