asparagus pesto

recently i came back from my local farmers market with way too much delicious looking asparagus. coming home late, few days later, i did not really have much energy to cook. i wanted something fast and healthy and decided to made pasta with asparagus pesto. it is done exactly the way a regular pesto does, but instead of basil, you use asparagus. first, you will need to steam your asparagus and then puree it in a food processor with some olive oil, garlic, pine nuts and parmesan cheese.
i always make more than i need, keep it in the fridge and eat it in the days to come.

INGREDIENTS
1 bunch asparagus
1/4 cup pine nuts
3-4 medium garlic cloves
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
juice of 1/2 lemon
2/3 cup freshly grated Parmigiano-Reggiano
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PREPARATION
trim woody ends from asparagus.
cut asparagus stalks crosswise into about 2-inch pieces, reserving tips.
in a steamer set over boiling water steam stalks, covered, 4 minutes.
add reserved asparagus tips and steam, covered, until just tender, about 1 minute.
if you do not have a steamer simply boil some water and cook the asparagus, for 2-3 minutes only, until the spears are bright green and barely tender.
immediately drain asparagus in a colander under cold water to stop cooking.
in a food processor pulse pine nuts and garlic with salt until finely chopped.
add asparagus, oil and lemon juice and pulse until asparagus is coarsely chopped. taste and adjust seasoning.
transfer pesto to a large bowl and stir in parmigiano-reggiano.



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