Asparagus & Pistachios
- 4Servings
Ingredients
- 1/2 cup pistachios
- 6 fresh basil leaves
- 1 tablespoon grated Parmesan
- 1 teaspoon lemon zest
- 1 clove garlic
- 2 tablespoons EVOO
- 20 asparagus spears
Preparation
In food processor, pulse 1/4 cup nuts and next 4 ingredients until crumbly. In skillet, heat EVOO over medium-high. Add asparagus; cook 4 minutes. Add 1/4 cup water; boil 2 minutes. Season. Top with pesto and remaining nuts.
