Green asparagus pesto

Name: Green asparagus pesto
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 250 g green asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 30 g Pine nuts; 50 g Parmesan cheese; 1/2 bunch Chervil; 1–2 Garlic cloves; 75 ml Olive oil; 7-10 Tbsp black pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

250 g green asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
30 g Pine nuts
50 g Parmesan cheese
1/2 bunch Chervil
1–2 Garlic cloves
75 ml Olive oil
7-10 Tbsp black pepper

Directions

1
Wash the asparagus, cut off the woody ends. Season plenty of water with salt and sugar. Cook the asparagus in boiling water for 5-8 minutes. Meanwhile roast pine nuts in a pan without fat, take them out.
2
Grate parmesan. Remove the asparagus and chill it cold. Wash the chervil, dab dry and chop coarsely. ##Peel and coarsely chop the garlic. Cut asparagus into pieces. Coarsely chop pine nuts.
3
Finely puree asparagus, ##pine nuts##, parmesan, chervil, garlic and oil in the universal chopper. Season to taste with salt and pepper and pour into a sterilized preserving jar. (Lasts for about 2 weeks!).