Asparagus And Herb Pesto

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Asparagus And Herb Pesto

 

1 pound asparagus, tough ends trimmed, spears cut in

half lengthwise

1/4 cup pine nuts, toasted

2 cups basil leaves, loosely packed

1 cup Italian parsley sprigs, loosely packed

5 garlic cloves or more to taste

1/3 cup water or vegetable stock

1/3 cup nutritional yeast flakes

1/2 teaspoon sea salt

1/4 teaspoon lemon pepper or white pepper

2/3 cup olive oil

 

Place the asparagus spears in a steamer basket and

steam for 3 to 4 minutes or until tender. Remove the

asparagus from the steamer basket and set aside to

cool.

In a food processor, place the pine nuts, and process

for 1 minute to finely chop them. Add the steamed

asparagus and process for 1 minute to form a chunky

puree.

Add the basil, parsley, and garlic, and pulse a few

times to roughly chop the herbs. Add the water,

nutritional yeast flakes, salt, and lemon pepper, and

process for 1 to 2 minutes to form a smooth puree.

While the machine is running, drizzle in the olive

oil, and continue to process the mixture for 1

additional minute. Transfer the pesto to an airtight

container and store in the refrigerator.

Use as a sauce for pasta, vegetables, or grains, or to

add flavor to sauces, dressings, or side dishes, or as

a sandwich spread.

Yields 3 cups

 

 

 

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