Dad’s Veggie Pesto
Ingredients:
1 bunch of asparagus blanched
1 cup toasted pine nuts
1 tsp Italian herbs ( I use Italian herbs from www.gindos.com )
1 tsp sea salt
1 cup fresh or not so fresh grated parmesan
3 cups spinach leaves
3 minced garlic cloves
1/2 red onion minced
1/4 cup olive oil
1/2 a lemon juiced and zested
Directions:
First start by blanching your asparagus by submerging them in boiling water with a pinch of turmeric for 2 minutes then remove and place in an ice bath. or just put them in a colander and run them under cold water for a while if you don’t want to make an ice bath. Or just let them cool and then hold them under a cold running faucet with your hands if you don’t want to dirty a colander… That’s usually my move.
Now place all of your ingredients in your food processor and blend everything together on high for a couple minutes or until everything is combined to your desired consistency… you might need to add a little more olive oil if you like a slightly less thick pesto vibe. You also might have to add the spinach sparingly and blend it down a bit to make room for the rest of the spinach. Or you could use less spinach I suppose… maybe 2 cups. Anyway, once it is blended you are good to go. Put it on pasta, flatbreads, toast or just eat it out of the jar!