Asparagus Pesto

How can you not love pesto? So easy to make and bursting with flavor. I had never really thought about making pesto with asparagus before until I came across this recipe by Mark Bittman. Here is my version of his idea. I used it with grilled emu steak, but it would work equally well with fish, chicken or pan-seared tofu. The leftovers are being applied liberally to rye crackers when the afternoon munchies are striking.

I can't get enough of pesto, so I am all ears if you want to share any recipes. 

Asparagus Pesto

Instructions:
1 pound asparagus, woody ends trimmed and cut into 2-inch segments
1/3 cup fresh mint
2 cloves garlic, sliced
1/4 cup walnuts
1/4 cup extra-virgin olive oil
3/4 cup freshly grated Parmesan cheese
Juice of 1/2 lemon
Salt and freshly ground black pepper to taste

Steam or boil asparagus until tender but not mushy, 8 to 10 minutes. Let the asparagus cool slightly. Transfer the asparagus to a food processor and add the mint, garlic, walnuts, half of the oil, Parmesan, lemon, salt and pepper. Process the mixture until well combined, stopping to scrape down the sides of the container if necessary. Gradually add the remaining oil through the top and process until smooth with very few of the fibrous parts of the asparagus left. Store in the fridge for up to a week.

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