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
3 cups, approximately
asparagus, trimmed and cut in half
small package fresh basil
Parmesan cheese, grated
juice of 1 lemon
salt, plus more to your taste
fresh ground pepper
hot red pepper flakes (optional)
water, to thin if necessary
In This Recipe
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.