Aspragus Pesto

by One Big Table – Chef Giulio Piccioli


1 bunch of asparagus
1 handful of Parmigiano-Reggiano, grated
1/2 tsp. sea salt
2 cloves of local garlic
1 handful of fresh basil
Crack of pepper
1/2 cup Franci bio, extra virgin olive oil (or any other good quality extra virgin olive oil).
Simple and delicious, this asparagus pesto suits any occasion and it will find its way into many preparations!
Remove the tips from the asparagus, and set aside for use in your creation.
Save the bottom part of the stems (a bit tougher) for soups or similar preparation.
In a food processor, add all ingredients except for olive oil.
Buzz lightly then slowly drizzle the olive oil in.
If the pesto seems too thick, add a splash of water to it.
If it’s not coming together, a bit more olive oil will help your machine along.
Pesto is one of these preparations that is really useful in the kitchen because it’s so versatile so master your pestos and become a better chef!
And remember that when you are cooking with so few ingredients, quality is a must.
Time to go, Buon Appetitio!

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