Asparagus Pesto
- 1 cup asparagus, blanched
- 1/2 cup baby spinach
- 1 clove garlic
- 2 Tbsp pine nuts, toasted
- 4 Tbsp Wisconsin Parmesan, grated
- 3 Tbsp olive oil
- 1/2 lemon, zest and juice
- salt and pepper to taste
Place everything into a food processor and purée.
Taken from Kevin Lynch.