Asparagus Pesto


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


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