Most recently, i paired this with puff pastry and cured salmon (see Mother's Day Brunch), but i've served it over toast (see Tad's birthday menu), mixed it with orichiette, tiny fried potato cubes, and pancetta, stirred it into israeli cous-cous served with sausages... you get the picture. Very versatile. And Beca liked it! A cooked veggie! This is definitely one for your sprint repetoire.
From the Tra Vigne cookbook.
1 large bunch asparagus, about one pound, trimmed and cooked for five minutes in boiling water.
1/2 cup packed coarsley chopped fresh basil
2 tbsp pine nuts, toasted
1 tbsp minced garlic
salt and pepper
about 1 cup pure olive oil
1/2 c. freshly grated parmesan cheese
Cut the aspagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper to taste. Keep in mind that you will add Parmesan as well, so be careful not to oversalt. With the machine running, solwly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the parmesan. Thin with water if necessary to acheive a slick, saucy pesto. Scrape into a bowl or jar, cover and refrigerate until needed. You should have about 3 cups.
Caveats: I used more pine nuts (4-5 tbsp). I use about 3/4 cup virgin olive oil. I used a little less parmesan, and maybe a tiny bit more garlic. I have sucessfully done this without basil (paler green, more purely asparagus), and without the parmesan (for a vegan starter).Posted by shock on May 23, 2003 | TrackBack