Asparagus pesto

About 3 cups

Late May. Adapted just slightly from Michael Chiarello. Great variation on traditional basil and pine nuts. In addition to the other uses I have suggested I would do this with a good dry pasta and clean white wine.

ingredients

1 pound asparagus, trimmed and cooked for 5 minutes in boiling, salted water and then cooled in an ice bath to set color stop cooking
1/2 cup packed coarsely chopped fresh basil leave
2 TBS pecans, toasted
1 TBS garlic, minced
Kosher salt and freshly ground black pepper
About 1 cup olive oil
1/2 cup freshly grated Parmesan

directions

Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pecans, garlic, and salt and pepper, to taste. Keep in mind you will add Parmesan as well, so be careful not to over salt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Scrape into a bowl or jar, cover, and refrigerate until needed. (Keeps about 2 to 3 days, refrigerated.)

notes

To toast pecans place them on a cookie sheet in a cold oven - set oven to 350° and timer for 7-8 minutes. The pesto can be saved in the refrigerator for about 1 week.

Source: chris