NapaStyle Asparagus Pesto

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NapaStyle 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, to taste

1 cup pure olive oil, about

1/2 cup freshly grated Parmesan

 

 

 

 

 

Cut the cooked asparagus spears into thirds. Put in a food processor with the

basil, pine nuts, garlic, and salt and pepper, to taste. Keep in mind you will

add Parmesan as well, so be careful not to oversalt. With the machine running,

slowly add the cup of olive oil. When the sauce is about the consistency of

mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water, if

necessary, to achieve a slick, saucy pesto. Scrape into a bowl or jar, cover,

and refrigerate until needed. You should have about 3 cups. (Keeps about 2 to 3

days, refrigerated.)

 

Yield: 3 cups

 

Author: Chef Michael Chiarello

Source: NapaStyle, © 2006 Television Food Network

Formatted by Chupa Babi: 04.06.08

 

Difficulty: Easy

Prep Time: 20 minutes

Cook Time: 5 minutes

 

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