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Paleo Asparagus Pesto
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2 small | bundles asparagus stalks, (about 24), tough ends removed, chopped; |
12 tbsp | olive oil |
8 tbsp | chopped walnuts |
Sea salt and freshly cracked black pepper to taste;
In a small saucepan over a medium-high heat, bring some water to a boil. Add the chopped asparagus. Cook until slightly tender, about 1 to 2 minutes. Remove from heat and strain the excess water by pouring into a colander. At the same time, run cold water over the asparagus to completely stop them from cooking. Do this for a minute or two, until they are cold. This process helps to keep the asparagus crispy instead of mushy.
In a small blender combine the asparagus with the remaining ingredients. Blend until you achieve a desired texture.
Store in a sealed jar in the fridge when not using.
For added taste, you may make it a bit more of a traditional pesto by adding a few tablespoons of Parmesan cheese if you include dairy in your diet.
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