Apparently, it’s spring, though you wouldn’t know it from the 90 degree heat these past few days. I don’t know if this heat wave is a nationwide thing, but here in New York, it’s sweltering. It’s sweaty. And uncomfortable. So it’s a bit disorienting to go to the market and see asparagus, not tomatoes or zucchini at the stands. But it is still spring, and this is one very spring-inspired dish.
This pesto is so creamy and rich, but so good. You can use it as a pasta sauce, or as a spread or dip. I was inspired by Mark Bittman’s Asparagus Pesto Recipe, and this is a vegan take on his recipe. I like to toss it with 1 part gluten-free pasta and 1 part zucchini noodles.
Asparagus Pesto:
1 bunch asparagus, sauteed for ~10 minutes, chopped
1/4 cup toasted almonds
1/4 cup nutritional yeast
2-3 tablespoons good olive oil
juice of 1 lemon
1/4 teaspoon lemon zest
salt to taste
Directions:
Puree in a food processor until creamy and smooth. Add olive oil to reach desired consistency and salt to taste.
