Asparagus Pesto
Ingredients:
- 1 bunch asparagus (blanched and roughly chopped)
- 3 cups fresh basil leaves
- ½ cup extra-virgin olive oil
- ¼ cup Parmesan (grated)
- ¼ cup almonds
- 1 clove garlic
- 1 teaspoon kosher salt
Directions
In the bowl of a food processor, combine asparagus, basil, and oil and pulse until combined.
Add Parmesan, almonds, garlic, and salt and blend until combined.
Store in an airtight container in the fridge up to 1 week.