Asparagus Pesto

• 1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water
• 1/2 cup packed coarsely chopped fresh basil leaves
• 2 tablespoons pine nuts, toasted
• 1 tablespoon minced garlic
• Grey salt and freshly ground black pepper
• About 1 cup pure olive oil
• 1/2 cup freshly grated Parmesan

1. Cut the cooked asparagus spears into thirds.
2. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste.
3. Keep in mind you will add Parmesan as well, so be careful not to oversalt.
4. With the machine running, slowly add the cup of olive oil.
5. When the sauce is about the consistency of mayonnaise, it has enough oil.
6. Pulse in the Parmesan.
7. Thin with water, if necessary, to achieve a slick, saucy pesto.
8. Scrape into a bowl or jar, cover, and refrigerate until needed.
9. You should have about 3 cups.
10. (Keeps about 2 to 3 days, refrigerated.)
11. (c) 2006 NapaStyle Inc. All rights reserved

minutes, fresh basil, pine nuts, garlic, salt, olive oil, freshly grated parmesan

Taken from www.foodnetwork.com/recipes/michael-chiarello/asparagus-pesto-recipe.html (may not work)