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<Recipe recipeId="74570" locale="en">
<RecipeHeader>
<RecipeTitle>Paleo Asparagus Pesto</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<Ingredient id="-1" quantity="2.0" unit="small" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="small">2 small</IngredientQuantity>
<IngredientItem>bundles asparagus stalks</IngredientItem>
<IngredientComment>(about 24), tough ends removed, chopped;</IngredientComment>
</Ingredient>
<Ingredient id="697" quantity="12.0" unit="tbsp" comment="" defaultState="true" weightGram="13.5" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="12.0" unit="tbsp">12 tbsp</IngredientQuantity>
<IngredientItem>olive oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="787" quantity="8.0" unit="tbsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="8.0" unit="tbsp">8 tbsp</IngredientQuantity>
<IngredientItem>chopped walnuts</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>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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