Asparagus, my delicious friend, was a late bloom this year, locally at least. I thought by now, it getting into the warmer days of May it would be time for us to say goodbyes and then, BOOM! long island starts sending me these happy little bundles of green. Delicious!
I have a dilemma... I know I'm supposed to hate Walmart and all it stands for (brutal capitalism, big business, yadda hoo) but, when we're staying in a hotel room and across the parking lot is that big glowing W and all it promises I can't help but go exploring! Yes, I bought a big pack of papertowels for $4.99 (there were TWELVE in there!), yes I bought some underwear because I forgot to pack some, and then there were pistachios. Wha? Just the meat? In a big, salty package for $3.99, not $15? Say what you want, you would have done it too!
I knew I wanted to make two things: a pistachio crusted something and a pesto. I did both, but I'll blog just the one, because I'm sure you're tired of seeing how well I'm doing on my fish once-a-week commitment.
Green on Green Pesto
1 bunch fresh asparagus spears, woody ends snapped off
2 handfuls fresh baby spinach
1 handful fresh basil
1 cup lightly toasted pistachios, shelled
4 cloves fresh garlic
Juice and zest of 1/2 lemon
1/3 cup extra virgin olive oil
Salt and pepper to taste (my pistachios were salted, if yours are, keep it at about 1/2 teaspoon then increase as needed)
1. Steam asparagus for about 4-5 minutes and cool down in ice water bath.
2. Assemble all ingredients except for olive oil in food processor, add in asparagus, reserving a few tips for garnish.
3. Run processor and slow stream in olive oil until fully incorporated.
Done! That's it. I made this on Monday night and used it on my pizza with a sprinkling of daiya. I saved it for that Thursday when we had it on spaghetti which was magical. I suggest making a big, big batch and freezing for use in the winter when you're missing those fresh, green flavors.
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