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Asparagus Pesto
Recipe courtesy Michael Chiarello

Ingredients
For the pesto:
1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling,
salted water
1/2 cup packed coarsely chopped fresh basil leaves
2 tablespoons pine nuts, toasted
1 tablespoon minced garlic
Grey salt and freshly ground black pepper
About 1 cup pure olive oil
1/2 cup freshly grated Parmesan

Instructions

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Cut the cooked asparagus spears into thirds. Put in a
food processor with the basil, pine nuts, garlic, and salt and pepper, to taste.
Keep in mind you will add Parmesan as well, so be careful not to oversalt. 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. Thin with
water, if necessary, to achieve a slick, saucy pesto. Scrape into a bowl or jar,
cover, and refrigerate until needed. You should have about 3 cups. (Keeps about 2
to 3 days, refrigerated.)

(c) 2006 NapaStyle Inc. All rights reserved

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Copyright 2006 Television Food Network, G.P., All Rights Reserved