The best thing about early CSA baskets is large mounds of greens and stock piles of asparagus. Last year, they had so much asparagus that we got to buy extras from the farm store and I made some soup for the winter months. I love planning ahead!
I tried to wait for their asparagus, but I saw some at the store this past weekend and I had to pick it up! The kids have been munching it with a few dinners and loving it. Last night, I wanted to make an appetizer for Paul and I. It was the eve of our anniversary and we like to stretch out the celebration as long as we can. So, I made a better than normal dinner. I was going to make a creamy asparagus dip, but as I was sauteing some pepitas (raw pumpkin seeds) for the kids, my wheels started turning and I decided to use the pepitas for a pesto with the asparagus.
All I know, is it's going to be a long week because this pesto is addicting and I want more asparagus ... NOW! However, I'm going to hold off for the CSA. I'm hoping to get some fresh spinach from them too and really make this pesto crazy! I bet some arugula in place of the spinach would be amazing too! I'll let you know.
Makes 1 1/2 cups
Asparagus & Pepita Pesto
1/2 lb. asparagus, cut in 1/2 inch pieces
1/2 c pepitas
1 c packed spinach
1 garlic clove, minced
1/4 c parmesan cheese, vegan or regular
1/4 c olive oil
1 1/2 t lemon juice
1/4 t salt
1/4 t pepper
Heat a teaspoon of oil in a pan. Add pepitas and cook for 3 minutes. They will begin to pop and that's okay. Keep stirring them around to cook every side. Next, add in the asparagus and cook for another 3 minutes, again, still stirring it around. Finally, add in the spinach and garlic and cook until the spinach wilts, about 3 more minutes.
Add all ingredients into your food processor and mix until smooth. I like to use a food processor so that the pepitas stay a little crunchy. If you want it super smooth, use a VitaMix or strong blender. You may want to add a little more oil as well if you like it super smooth.