I just threw this together and I have to pat myself on the back for this one, it’s deliciously spring-like. The toasted almonds give it a nice, light crunch. It’s very fresh tasting with the addition of a squeeze of lemon juice too. I’m thinking it would also be good as a dip or on pizza and in calzones. I didn’t add any cheese because I like to keep it vegan and let people add their own cheese if they wish.
- 1/2 C. toasted almonds
- 1 bunch of asparagus, blanched
- 1 small to medium size bunch of basil, washed
- 1/4 – 1/2 small clove garlic
- Up to 1/3 cup of olive oil
- juice from half a lemon
Toast the almonds over medium heat but don’t let them get too brown. (You don’t want burnt almonds, you want to toast them until the oils are released from the nuts. You can tell by the smell). Blanch the asparagus (place trimmed asparagus in boiling water for 2.5 minutes, then remove and submerge asparagus in ice cold water in a bowl). Add the asparagus, basil, toasted almonds, olive oil, lemon juice and garlic to a food processor and puree until smooth. You may have to add more olive oil to make pesto smoother. Also, the amount of garlic is up to you. I barely used 1/4 of a clove because I think it overpowers the other flavors. If you’re putting the pesto on pasta, set aside a 1/2 cup of the past water and add it to the pasta/pesto to thin out the dish. The addition of hot pasta water makes for a creamier consistency.