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Asparagus Pesto 23 April, 2018 | Pasta, Sauces & Soups

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  • 1 lb asparagus
  • 1/2 cup packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup almonds, toasted
  • 2/3 cup grated Pecorino Romano cheese or 2 TBSP nutritional yeast
  • 3/4 cup extra virgin olive oil
  • Salt and pepper


Remove woody stem from asparagus and roughly chop.  Combine the asparagus, basil, garlic, almonds and cheese/nutritional yeast in a food processor and pulse a few times to coarsely chop. Be careful not to over process.  With the motor running, slowly pour in the olive oil and process until emulsified. Season to taste with salt and pepper.  Additional cheese/nutritional yeast may be stirred in.


Try on grilled fish, steamed vegetables, zucchini noodles or pasta.

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