"It's not what you look at that matters, it's what you see." - Henry David Thoreau

Asparagus Pesto

Asparagus

Walnuts
Parmesan

Olive Oil

Parsley

Lemon Zest

Salt

Quickly boil the asparagus for about 2 minutes until just starting to cook and transfer to a colander with ice cubes to stop the cooking. After roasting the walnuts and shaving the parmesan, throw all the ingredients in to a food processor or blender and blend to the desired consistency.

I love pesto for its endless possibilities. You can create it with whatever ingredients you like most. . . . basil, spinach or asparagus, pine nuts, walnuts or peanuts .. . .

While you can mix pesto in with gnocchi or top on crostini, Giada made a typical pesto that she added in to eggplant that was chopped and cooked in olive oil. This mixture was then incorporated in to the pennette pasta that was mixed with grated parmasean. I'm definitely going to try this one soon!