Asparagus Pesto
Recipe type: Appetizer
  • ½ bunch asparagus spears
  • A few handfuls of spinach leaves
  • 2 or 3 cloves garlic
  • ½ cup pine nuts
  • ½ cup parmesan cheese
  • 2 Tbs lemon juice (fresh preferred)
  • Olive Oil
  1. Blanch the asparagus: Start boiling a pot of water. Trim the asparagus by gently bending it until it breaks and discarding the tough ends. Drop the spears into the boiling water until they turn bright green (about 2 minutes). Drain and transfer to a food processor.
  2. Process until chopped small.
  3. Add in spinach, garlic, parmesan cheese, lemon juice, and pine nuts.
  4. While the food processor is on, slowly add in olive oil until it reaches a creamy consistency.
  5. Add salt to taste and toss with a few more pine nuts and some cooked pasta of your choice for an amazing, seasonal treat!
Recipe by Inner Child Fun at