In Our Spring 2019 Issue
LETTER FROM THE PUBLISHER
Back in 2015, after several years out of print, edible Nutmeg relaunched. It was an exciting opportunity for me to help strengthen connections within and highlight the bes...
This bright, fresh, and versatile pesto is made with one of spring's first seasonal vegetables. Its easy, effortless, and quick preparation means more time to enjoy the flavors stuffed into endive leaves, as a dip with other veggies, or on crostini. The young asparagus used in this recipe is light in color, but if you want a darker pesto you can add a little parsley.
Ingredients
SERVINGS: 4 Serving(s)
- 2 bunches asparagus
- ⅓ cup pine nuts, roughly chopped
- ⅓ cup walnuts, roughly chopped
- ⅓ cup extra virgin olive oil
- 2 cloves garlic, peeled and roughly chopped
- ¼ cup Parmigiano-Reggiano, grated
- ¼ cup pecorino romano, grated
- Juice of half a lemon
- Pepper, to taste
Instructions
Cut asparagus into 3-inch pieces, discarding the woody stem at the base of the vegetable. Toss all ingredients in a mixing bowl, then use a food processor to blend until a thick consistency is achieved. Stir in pepper to taste. Serve with preferred garnish and enjoy!
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