Asparagus-Pistachio Pesto | PCC Natural Markets

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Asparagus-Pistachio Pesto

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Use this pesto as a topping for Quinoa and Herbed Potato Loaf.

Ingredients

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Preparation

Blanch or steam asparagus until al dente and still green. Refresh in cool water. Cut asparagus into 1-inch pieces and place in a food processor. Add garlic, pistachios, lemon juice, salt and pepper.

Pulse the processor to make sure mixture is not over-mixed while gradually adding olive oil. The pesto should be processed but not entirely smooth, depending on preference.

Recipe by Blake Caldwell, PCC Deli Chef

Source: 2011 PCC annual meeting dinner

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