Asparagrass Pesto
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1-pound of asparagus, trimmed
1/2-3/4 cup of extra virgin olive oil
1-teaspoon salt
1/4 cup pine nuts
3/4 cup asiago or parmeseanna cheese
3-4 cloves of garlic
OK SO IT ONLY LOOKS LIKE GUACAMOLE.
- Cook the asparagus until tender, preferably by steam and cool slightly and place in food processor or blender.
- add pine nuts, olive oil, salt and pepper and garlic.
- pulse until well blended
- add cheese and pulse until well blended.
- fold into pasta viti is great but any pasta will do
- serve with Italian bread and White win.
