Asparagus Pesto

By Eugenia Bone

Photo by Dominic Perri Photography

Photo by Dominic Perri Photography

Makes 2 cups

1 pound asparagus, trimmed and cut into 2-inch pieces

2 ounces (⅓ cup) pine nuts

2 garlic cloves, sliced

2 tablespoons olive oil

4 teaspoons fresh lemon juice


Place the asparagus in a large pot, add just enough water to barely cover, and bring to a boil over high heat. Reduce the heat to medium, cover, and boil the asparagus gently until they are fork-tender, about 10 minutes. Reserving the cooking water, drain the asparagus. Place the asparagus in a food processor along with ¼ cup of the reserved cooking water and the garlic. Add the remaining ingredients, salt to taste, and pulse to combine Add a bit more cooking water to get a smooth pesto.

See other recipes from Last Bite: Asparagus here.