Use this pesto as a topping for Quinoa and Herbed Potato Loaf.
Blanch or steam asparagus until al dente and still green. Refresh in cool water. Cut asparagus into 1-inch pieces and place in a food processor. Add 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