Wild Pacific Halibut with Goodly Tomato Coconut Soup
September 13, 2022 | , tomato coconut soup
Asparagus Pesto
This pesto is the besto!
Ok, I’m sorry, I couldn’t resist. Use this pesto as a dip, sauce, sandwich spread, or toss with freshly cooked pasta.
Feel free to omit the nuts. They add texture but the pesto is still good without them.
Ingredients:
1 lb (500 g) fresh asparagus
1/2 cup (125 mL) extra-virgin olive oil
1/2 cup (125 mL) freshly grated pecorino Romano or Parmesan cheese
1 cup (250 mL) fresh basil leaves, packed
1 Tbsp (15 mL) fresh lemon juice
2 cloves garlic, minced
1/4 cup (60 mL) shelled pistachios or almonds
1/2 tsp (2.5 mL) sea salt
Freshly ground pepper to taste
Directions:
Trim the woody ends from the asparagus. Chop the asparagus into ½-inch (1.25 cm) pieces.
Place all of the ingredients in a food processor and pulse until a coarse paste is formed. Check the seasoning and adjust if needed. Keeps for 4 days, covered and refrigerated.
Makes approximately 2 cups (500 mL).
