Meatless Monday is here! Who doesn’t love a great pesto?! This week swap the basil for some local, seasonal asparagus. Not only doesn’t the asparagus offer a great fresh and rustic flavor, it brings anti-inflammatory and antioxidant nutritional benefits.
Meatless Monday and seasonal asparagus= Asparagus pesto!
1 bunch of farmers’ market asparagus, break off the bottom of the stems where it naturally breaks
Small handful of hand torn, fresh basil leaves
1 clove garlic,
1 chopped scallions
1/2 cup nutritional yeast
1/2 cup olive oil
Juice of 1 lemon
Salt and pepper to taste
Cut the asparagus in half
Place in a food processor with the basil, garlic, scallions, nutritional yeast and salt and pepper, to taste.
Slowly add the cup of olive oil.
Squeeze the lemon juice of the lemon and stir into the mixture
Scoop into a bowl and serve with fresh veggies, rice crackers, drizzle on top of a stir fry, or you tell me!