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Ingredients
- 1 lb asparagus
- 1/4 c. pine nuts
- 2 x or possibly 3 medium garlic cloves
- 1/2 tsp salt
- 1/2 c. extra-virgin extra virgin olive oil
- 2 ounce freshly grated Parmigiano-reggiano cheese (about 2/3 c.)
Directions
- Have a bowl of ice water ready. Trim woody ends from asparagus. Cut asparagus stalks crosswise into 2 inch pcs, reserving tips. In a steamer set over boiling water, steam the asparagus stalks, covered, 4 min. Add in reserved asparagus tips and steam, covered, till just tender, about 1 minute.
- Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in a colander and pat dry. In a food processor, pulse pine nuts and garlic with salt till finely minced. Add in asparagus and oil and pulse till asparagus is coarsely minced.
- Transfer pesto to a large bowl and stir in Parmigiano-reggiano.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 383g | |
| Calories 1187 | |
| Calories from Fat 1106 | 93% |
| Total Fat 126.09g | 158% |
| Saturated Fat 16.29g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1171mg | 49% |
| Potassium 668mg | 19% |
| Total Carbs 14.88g | 4% |
| Dietary Fiber 6.1g | 20% |
| Sugars 5.52g | 4% |
| Protein 9.26g | 15% |
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