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Serves
3 cups, approximately
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
Ingredients
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1 pound
asparagus, trimmed and cut in half
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10 ounces
fresh spinach
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1
small package fresh basil
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1/2 cup
almonds, toasted
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1/2 cup
Parmesan cheese, grated
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4
garlic cloves
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1/3 cup
olive oil
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juice of 1 lemon
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1 teaspoon
salt, plus more to your taste
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fresh ground pepper
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Pinch
hot red pepper flakes (optional)
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few tablespoons
water, to thin if necessary
Directions
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Blanche the asparagus in boiling salted water for 3 minutes. Drain, rinse in cold water, and let dry a bit.
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In a food processor, blitz everything together until well combined. Taste and correct for seasoning.
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