ASPARAGUS-SPINACH PESTO

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 Click for PRINTABLE PAGE

INGREDIENTS:  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

ASPARAGUS PESTO

Asparagus is great with Hollandaise sauce, or oven roasted, or just steamed; but I was very open to trying it in a different way.  Southern Living has again come to my rescue.  Get ready for spring with this wonderful new recipe from their March issue.
The pesto can be used for pasta, or as a spread on crostini.   And how about using it as a sandwich spread, in place of mayo?

It will definitely be at my next party as an appetizer, spooned onto crostini or baked pita wedges.

The original recipe is on the Southern Living website.  If you go there, be sure to also check out their recipe for Roasted Orange-Ginger Asparagus and Fresh Pistachio Vinaigrette.  The vinaigrette can be used as a drizzle over grilled asparagus, or over grilled salmon or other meat. 
I made a half-batch, to try the recipe out.  Since I didn’t have any pine nuts, I decided to use toasted walnuts.  Whole wheat pita was brushed lightly with olive oil and baked  at 400F for 5 minutes, till toasty, then cut into triangles.  My plan was to just taste one triangle.  A heaping tablespoonful of pesto went on top of one triangle, then some roasted red pepper pieces and about a tablespoonful of chopped cooked chicken.  It was so delicious that I decided to just have one more triangle…..till I ate it all.  Every bite was savored.  The flavors of this pesto are so balanced that there is no predominant flavor – it all just blends together into this fresh, light taste that screams, “Spring!”  
One last word:  I hope you have a small food processor for this.  My Braun has been indispensable, and though I get no compensation for saying this, I heartily recommend the Braun.  It’s not just an immersion blender.  The attachments, like the mini-food processor, have come in so very handy.  Easy to clean, easy to use, and one of my most-loved kitchen appliances.

Asparagus Pesto Adapted Half-Batch, from Southern Living Rating:  10 out of 10 PRINTABLE RECIPE

INGREDIENTS:  1/2 lb. fresh asparagus 1/4 cup freshly grated Parmesan cheese 1/4 cup toasted walnuts (or pine nuts, if preferred) 1/4 cup good-quality olive oil (I used Colavita Frutatto) 1/2 garlic clove 1-1/2 tsp. freshly squeezed lemon juice (not from a bottle, please) 1/4 tsp. sea salt, or to taste  (I used Celtic fine ground – excellent flavor) Snap off and discard tough ends of asparagus.  Cook asparagus in boiling water to cover 3-4 minutes or till crisp-tender; drain.  Plunge asparagus into ice water to stop cooking process; drain again.  Coarsely chop. Place all ingredients in work bowl of mini-food processor.  Pulse 30 seconds to 1 minute, or till smooth, stopping to scrape down sides as needed.  Refrigerate till needed.  Yield:  about 1 cup

BASIL PECAN PESTO

Our garden is producing plenty of tomatoes for soup, salads and the like, but the basil plants are not doing that well. I managed to eke out 1/2 cup packed basil leaves, and concocted this recipe, which is the best basil pesto I have eaten thus far. Basil pesto is easy to make if you have the fresh basil leaves and other ingredients. I quickly mixed it up, then dropped tablespoonfuls onto plastic wrap that got tucked inside a small freezer container. When I want some pesto, I just have to reach in the container and pull out a packet. It thaws pretty quickly and can be mixed with mashed avocado and a tiny bit of mayo for a delightful sandwich spread. (You can leave out the avocado if you don't have it.) The point is you are subbing healthful ingredients for not-so-healthful mayo and adding some great flavor to your sandwich, cracker or baguette.
My trusty immersion blender comes in very handy for this task. The Braun comes with several attachments.

The dry ingredients go into the little blender jar and get chopped fine.

Then the olive oil is added and you blend again. Finis. It's that simple. Doesn't take long at all.

I was experimenting with this recipe, but really, really like it. The flavors are perfect, and I'll definitely be making more as my basil grows. You won't get much with this recipe -- less than 1/2 cup -- but you can double or triple the amounts if you have more basil.

Basil Pecan Pesto
Source: Judy's Kitchen
Rating: 10 out of 10

INGREDIENTS: 1/2 cup fresh basil leaves, packed
1-1/2 Tbsp. good-quality Romano cheese, cut into small chunks
2 Tbsp. toasted pecans
1 medium garlic clove
sea salt and pepper to taste (I didn't add very much -- start with 2 pinches and taste it)
1/2 - 1 tsp. fresh lemon juice (start with 1/2 tsp. and taste it; add more if needed)
2 Tbsp. extra-virgin olive oil (add more if needed, but this should do it)

In blender or work bowl of mini-food processor, combine all ingredients except olive oil. Pulse till everything is ground fine; add oil and process till it becomes a loose paste. Use immediately or refrigerate or freeze as desired.

8/9/09 Update: The basil started to grow, with all the rain we've been having. I picked 1-1/2 cups packed (about 2-1/4 cups loose), so I tripled the recipe, but had to use my Cuisinart to make it, because it was too much for the little Braun chopper. And, btw, you may think the Braun is pricey, but it's the only one that doesn't splash. It's well worth the price and I totally love it.

I made a delicious sandwich with leftover pork tenderloin and leftover sweet potato mash and some pesto mixed with avocado and just a dab of mayo. It was super yummy. Sweet potato mash is fantastic on a sandwich.