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.