Spinach Asparagus Pesto (Pantry and Fridge Sweep)

By testkitchenette • March 12, 2010 • 2 Comments

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Author Notes: I threw this together one night when I was trying to use the contents of my refrigerator and pantry to bypass a trip to the market. Improvisation set in and this lovely pesto came together with little effort and a lot of taste. I love its versatility. I served it over whole wheat pasta. - testkitchenette

Serves 3 cups, approximately

1 pound asparagus, trimmed and cut in half
10 ounces fresh spinach
1 small package fresh basil
1/2 cup almonds, toasted
1/2 cup Parmesan cheese, grated
4 garlic cloves
1/3 cup olive oil
juice of 1 lemon
1 teaspoon salt, plus more to your taste
fresh ground pepper
pinches hot red pepper flakes (optional)
few tablespoons water, to thin if necessary

Blanche the asparagus in boiling salted water for 3 minutes. Drain, rinse in cold water, and let dry a bit.
In a food processor, blitz everything together until well combined. Taste and correct for seasoning.