Almond-Asparagus Pesto

Categories: Vegetables- Asparagus

Ingredients

• 3/4 lb. asparagus, tips removed and reserved for another use
• Salt and ground black pepper
• 3 Tbsp. olive oil PLUS more for drizzling
• 1/2 cup sliced almonds
• 1/4 cup fresh basil leaves
• 1/4 cup freshly grated parmesan cheese
• 1 clove garlic, roughly chopped
• Lemon juice, optional

Directions

1. Heat oven to 400 degrees.
2. Arrange asparagus in a single layer on a rimmed baking sheet. Season with salt and pepper and drizzle with a little olive oil. Roast 5 to 8 minutes, or until asparagus is fragrant and bright green.
3. Meanwhile, in a small, dry skillet over medium heat, toast almonds, shaking pan or stirring constantly, until almonds are lightly golden brown and fragrant; set aside.
4. Chop asparagus spears into 2-inch pieces. In a food processor, combine chopped asparagus, toasted almonds, basil, parmesan, garlic, salt, ground black pepper and the 3 Tbsp. olive oil. Pulse to form a coarse paste, and season to taste with a little lemon juice and a little salt and pepper.

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