They say it is not easy being green but this time of the year it really is. Yesterday as I clipped my favorite plant, the Hosta (I know, I do not have a yard and I am obviously clipping public property. Do you think if I get arrested in I can plead amnesia or insanity and say I reverted back to my yard circa Summer 09 in 24141?), I thought about the vibrant color and how I can incorporate the lime and rich greens into my menu this week.
Then, as a gift from the foodie gods, I ran across this recipe in the NY Times this morning for asapargus pesto. It reminds you that pesto does not have to be made with basil ... just like bean dip can be made with Edamame or Lima Beans, also green friendly foods. *See Eda-mommy Dip on Chaos*
1 pound asparagus, trimmed and cut into 2-inch segments
1 clove garlic, or more to taste
1/4 cup pine nuts
1/4 cup olive oil, or more as desired
3/4 cup freshly grated Parmesan cheese
Freshly ground black pepper
Juice of 1/2 lemon, or 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 some of the cooking liquid, and let the asparagus cool slightly.
2. Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).