https://1041.grocerywebsite.com/Recipes/Detail/4008/
Yield: Makes 6 servings
| 1 | lb. | asparagus | |
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| 1/4 | cup | pine nuts | |
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| 2 or 3 | cloves | medium garlic | |
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| 1/2 | teaspoon | salt | |
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| 1/2 | cup | extra-virgin olive oil | |
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| 2 | ounces | freshly grated Parmigiano-reggiano cheese (about 2/3 cup) | |
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Yield: Makes 6 servings
Approximate Nutrient Content per serving:
| Calories: | 255 | |
| Calories From Fat: | 225 | |
| Total Fat: | 25g | |
| Cholesterol: | 7mg | |
| Sodium: | 380mg | |
| Total Carbohydrates: | 3g | |
| Protein: | 8g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Have a bowl of ice water ready. Trim woody ends from asparagus. Cut asparagus stalks crosswise into 2-inch pieces, reserving tips.
In a steamer set over boiling water, steam the asparagus stalks, covered 4 minutes. Add reserved asparagus tips and steam, covered, until 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 until finely chopped. Add asparagus and oil and pulse until asparagus is coarsely chopped. Transfer pesto to a large bowl and stir in Parmigiano-reggiano.
Please note that some ingredients and brands may not be available in every store.
https://1041.grocerywebsite.com/Recipes/Detail/4008/
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