I love pesto.  I mean *seriously* love it.  I love pestos of all kinds.  One of the best things about pestos during summer is that you don’t even need to warm them and heat up the kitchen.  Just blend the raw ingredients and serve at room temperature over recently drained pasta.  We made a delicious asparagus pesto a few nights ago.

It was very thick, unlike more traditional pestos, and while I didn’t mind the thickness at all, it might be nice to thin it out a bit.  It’s a very mild pesto, with just a bit of garlic and a hint of tang from the lemon.


  • 1 bunch asparagus, chopped into 2 inch spears
  • 2-4 cloves garlic (depending on your taste)
  • 1/2 cup oil
  • 2 tbsp lemon juice
  • 1/4 cup walnuts
  • 1 tsp salt
  • 1/2 cup grated parmesan

Blend asparagus, garlic, and oil in food processor until smooth.  Then blend in lemon juice, walnuts, and salt until smooth.  Fold in parmesan.  Serve over pasta.

So simple.