This is an amazing make ahead dish. You can choose to use this as a side dish or as a light Spring meal. Let’s take a look at another option for using your asparagus.
Jess and I have hilighted many different forms of pesto because it is so versatile. We at the Buck house love our pesto. Start this one with one bunch of your asparagus, rinsed and the woody ends removed. Chop the asparagus into 1-2 inch pieces. This is raw asparagus, no extra step to cook it, it would just get mushy!
After adding the asparagus to the food processor, add in 3 cups of spinach leaves. It may seem like a lot of spinach but spinach is always like that, right?
Just think about all the amazing veggie power that goes into this pesto! Let’s add our flavor punches to the pesto now.
Into the food processor goes 3/4 cup of grated Parmesan cheese or Romano cheese.
Add 3-4 cloves of garlic, just give them a rough chop and the food processor will do the rest of the work for you. Also add 1/4 cup of cashew pieces. I do reccomned cashews for this recipie to give it the richness but as always you can play around with what flavors you like too!
Pulse the food processor until you have a mixture like the photo above. At this point you are ready to stream in the olive oil. While the food processor is running add the olive oil in a steady but slow stream. You can do this by eye, add until the pesto comes together, if you like to measure it’s about 1/2 cup.
Done. Cook up some pasta, gluten free in our house. We actually have really been enjoying this one recently:
I don’t find it to be gummy and it’s readily available at grocery stores. Cook your pasta and cool it, this dish is best served cool. When the pasta is cooled add your pesto and give it a good mix.
Serve it up with some extra cheese on top and some crunchy cashews. Enjoy!
