Ingredients Checklist
- 1 bunch asparagus, trim ends
- 2 tbsp pine nuts, lightly toasted
- 1/2 cup basil leaves
- 1 clove garlic
- 1/2 cup grated Parmigiano
- Zest and juice of 1/2 lemon
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Blanch asparagus for 1 minute in boiling water, drain and refresh.
- The asparagus will be just tender but still a little crispy.
- Place all the ingredients in the food processor and blend to a soft paste.
- Add more olive oil if required and adjust seasonings.
- To store pesto, fill into clean sterilised jars, cover the top of the pesto with a layer of olive oil. Store in the refrigerator.
