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Organic Recipes > Salad or Side > Asparagus with Pistachio-Basil Pesto

Asparagus with Pistachio-Basil Pesto (Serves 2-4)
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Raw asparagus and carrots sliced with a vegetable peeler make a fantastic spring salad! Especially when combined with a fresh pistachio pesto. I made this recently and it was a big hit! (I ommitted the cheese, but I think it would be great that way too)

Asparagus Salad Ingredients
1 lb Asparagus, sliced using a vegetable peeler
1 large or 2 medium carrots, sliced the same way
1 lemon
a few pistachios for the top
flake salt
freshly cracked pepper

Pistachio Pesto
2 garlic cloves
1/2cup shelled pistachios
2cups loosely packed basil
1tablespoon lemon juice
1/2teaspoon salt
1/3cup extra-virgin olive oil
1/4cup Parmigiano Reggiano cheese

  1. For the salad: assemble the ribbons of asparagus and carrots in a bowl and squeeze the juice of a 1/2 a lemon, a teaspoon of zest. Using your hands gently toss. Line the bottom of a plate with pesto and place the salad on top. Finish with a pinch or two of salt, cracked pepper and a few chopped pistachios.
  2. For the Pesto: Place garlic in food processor; pulse until chopped. Add pistachios, basil, lemon juice and salt; pulse until nuts are finely chopped. Add olive oil gradually through food chute and process until well combined.Add cheese and pulse 2 or 3 times.

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