- 1 pound asparagus
- 1/2 cup fresh basil leaves
- 3 cloves garlic, chopped
- 2 tablespoons pine nuts, toasted
- 3/4 cup extra-virgin olive oil
- 1/2 cup hard tangy cheese (Pecorino Romano, Parmigiano Regianno or similar)
Grill asparagus until al dente. Combine the grilled asparagus, basil, garlic and pine nuts in a food processor and pulse a few times to coarsely chop. With the motor running, slowly add the oil and process until emulsified. Season with salt and pepper to taste and add cheese, pulsing only to barely mix. Spread on grilled bruschetta, crackers, pizza etc. or mix into your favorite pasta and top with additional cheese. Keep refrigerated.