Asparagus Pesto

Green, hearty and healthy, this recipe is a winner. Spread it on pizzas or sandwiches, use it in pastas or salads. It’s amazing in every way.

1 bunch (about 1 pound) – asparagus, cut into 1″ pieces
1 bunch – fresh basil
10 – pecan nuts
2 slices (more or less) – jalapeno pepper
6 cloves – garlic
1/2 cup – olive oil
salt & pepper to taste

1) Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving couple spoons of the cooking liquid, and let the asparagus cool slightly.
2) Put all the ingredients in a food processor and blitz together till it’s nearly smooth.
3) You can refrigerate it or freeze it for future use.

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