This recipe is a twinking of Fine Cooking Magazine's Pesto. I changed it up a bit. It is similar to Fava Bean Pesto and a great new idea for using fresh asparagus. The pesto keeps for one week and they suggest using it up by tossing it in hot pasta. In a food processor place 1 large clove of garlic, 1/3 cup of toasted pine nuts, 1/2 cup of best quality Parmesan Reggiano, 4 sprigs of fresh chives, 12 ounces of chopped fresh asparagus, 1/3 cup of olive oil, zest of 1/2 a lemon, few drops of lemon juice, 1/4 teaspoon of Pimento De La Vera, kosher salt and pepper to taste. Puree until thick and the consistency of pesto.
I placed the fresh pesto on crostini, ham, tomatoes and hard goat cheese. Yum!
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