Ingredients
For the pesto:
- 1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water
- 1/2 cup packed coarsely chopped fresh basil leaves
- 2 tablespoons pine nuts, toasted
- 1 tablespoon minced garlic
- Grey salt and freshly ground black pepper
- About 1 cup pure olive oil
- 1/2 cup freshly grated Parmesan
Description
Food Network
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