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.
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).