Roasted Asparagus and Mint Pesto
Roasted Asparagus and Mint Pesto. Yield about 2 cups.
The reason why I came up with this is sometimes you have leftover asparagus when you grill it and you’re afraid it’ll dry out the next day. You get a smokey nuance to it, so you get a smoky pesto.
½ bunch asparagus (grilled for best results, can substitute roasted or sauteed)
½ bunch mint
¼ bunch basil
10 garlic cloves, roasted
½ cup toasted Walnuts (or almonds)
Zest and juice of 2 limes
Teaspoon of honey
¼ cup pecorino cheese, grated
¼ teaspoon sea salt
¼ teaspoon black pepper
2 cups olive oil or grapeseed oil, ¼ cup reserved
Roughly chop asparagus and add to a food processor with mint, basil, garlic cloves, toasted walnuts, lime juice and zest, honey, cheese, sea salt and pepper. Set speed to high and slowly stream olive oil through shoot until combined.
Store in an air tight container in fridge. Will keep for no more than 2 weeks.
