Yield: Makes 1 1/4 cups.
- 12 ounces pencil-thin green asparagus, roughly chopped
- 1/4 cup toasted walnuts
- 1/2 cup basil leaves
- 1/4 cup mint leaves
- 1/4 cup grated pecorino-romano
- 1 tablespoon fresh lemon juice
- salt & pepper
- 1/2 cup EVOO
- In food processor, pulse asparagus and walnuts until finely chopped. Add basil, mint, cheese, lemon juice and 1/4 tsp. each salt and pepper. With machine on, stream in EVOO, processing until smooth. Serve with blanched asparagus spears or bell pepper slices.