Asparagus-Pistachio Pesto
Use this pesto as a topping for Quinoa and Herbed Potato Loaf.
Ingredients
PreparationIngredients
- 1 1/2 cups asparagus, tough ends removed Add to list
- 2 teaspoons minced garlic Add to list
- 1/2 cup toasted pistachios Add to list
- Juice of 1 lemon Add to list
- Salt to taste Add to list
- 1 teaspoon freshly ground black pepper Add to list
- 3/4 cup olive oil Add to list
Preparation
Blanch or steam the asparagus until al dente and still green. Refresh in cool water. Cut the asparagus into 1-inch pieces and place in a food processor. Add the garlic, pistachios, lemon juice, salt and pepper.
Pulse the processor to make sure mixture is not over-mixed while gradually adding olive oil. The pesto should be processed but not entirely smooth, depending on preference.
Recipe by , PCC Deli Chef
Source: 2011 PCC annual meeting dinner
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.