Try out this fresh asparagus pesto for a bright, beautiful spring dinner or lunch addition. It's great on pasta, in sauces, on salads, as a dip, as a sandwich spread, and more. We paired ours with a Lebanese couscous and some beautiful olives that we chopped up.
This recipe was written by our contributor Beth Reed, who creates amazing meals at her blog Simply Without. Be sure to follow her on Twitter or Instagram for more inspiration!
Ingredients
- 1 bunch of farmers’ market asparagus
- small handful of hand torn, fresh basil leaves
- 1 clove garlic
- 1 chopped scallion
- 1/2 cup nutritional yeast
- 1/2 cup olive oil
- juice of 1 lemon
- salt and pepper to taste
Instructions
- Break off the woody ends of the asparagus and discard them, then chop the asparagus spears in half.
- Place in a food processor with the basil, lemon, garlic, scallions, nutritional yeast and salt and pepper, to taste.
- Slowly drizzle in the cup of olive oil as you blend, until it's all smooth and consistent.
- Keep refrigerated for up to a week in an airtight container, or enjoy right away!
