Grilled Asparagus Pesto
By: Dorothy Connor
Published: Wednesday, May 5, 2010 - 7:55am

Ingredients




1 pound asparagus
1/2 cup fresh basil leaves
3 cloves garlic, chopped
2 tablespoons pine nuts, toasted
3/4 cup extra-virgin olive oil
1/2 cup hard tangy cheese (Pecorino Romano, Parmigiano Regianno

Preparation

1 Directions 2 Grill  asparagus until al dente. Combine the grilled asparagus, basil, garlic and pine nuts in a food processor and pulse a few times to coarsely chop. With the motor running, slowly add the oil and process until emulsified. Season with salt and pepper to taste and add cheese, pulsing only to barely mix. Spread on grilled bruschetta, crackers, pizza etc. or mix into your favorite pasta and top with additional cheese. Keep refrigerated.

About


This is a perfect time of year for this recipe...at least in the midwest. We here @kcculinary  (The Culinary Center of Kansas City™} prepared it at the farmer's market and it was defintiely a hit.

Comments:
Chris Paulk

Sounds really good! Hadn't ever thought of using asparagus in a pesto!
Jennifer, Singl...

This sounds delicious. I also recently had arugula pesto and watercress pesto... great alternatives from your garden before your basil is ready!