It’s asparagus season and we are seeing a lot of beautiful crisp fresh green stalks in stores locally. If you love asparagus, lemon, garlic, olive oil and pistachios, you will LOVE this! It is totally, amazingly, delicious. This recipe directs you to blanch the asparagus quickly and then process into pesto. Perfect spring or summer appetizer or side! Enjoy! 🙂

Ingredients

• 1 lb asparagus, tough ends removed
• 2-3 cloves minced garlic
• 1/2 cup pistachios
• 1 lemon, juiced (2 to 3 Tbsps, I used Champagne Vinegar)
• Salt, to taste
• Freshly ground pepper, to taste
• 3/4 cup olive oil

Directions

• Blanch or steam asparagus until al dente and still a bold green
• Refresh in cool water
• Cut asparagus into 1-inch pieces
• In food processor, pulse garlic, pistachios, lemon juice, salt and pepper a few times, then add asparagus
• Pulse the processor to make sure mixture is not over mixed, while gradually adding olive oil
• Process until desired consistency

Thanks PCC Natural Markets!