Asparagus and Spinach Pesto

For the past few weeks I've been trying really hard to minimize my intake of processed foods. My fridge has been stocked up with fresh fruits and vegetables now that it's FINALLY transitioning into spring here in Wisconsin. I'm not a sweets fan so I have to force myself to eat fruits. When I do that I usually neglect my vegetables. I had an entire bunch of asparagus sitting in my fridge and did not want to roast it like I normally would. I thought and thought and thought about what to do with it and then it hit me...pesto. Typical store bought pesto's are too strong for me and are loaded with preservatives so I wanted to make my own. Using an entire bunch of asparagus and handfuls of spinach for this pesto is also a great way to sneak in veggies. The garlic and pine nuts add such distinct flavors that even the pickiest eaters wouldn't realize just how healthy this vegetable based pesto is.

Yield: 2 cups

• 1 bunch of asparagus, tough ends discarded (about 1lb.)
• 3 cups fresh spinach
• 2 garlic cloves, roughly chopped
• 1/4 cup pine nuts
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp. lemon juice
• 1/4-1/2 cup olive oil
• Salt to taste

Bring a large pot of salted water to a boil. Add asparagus and boil for 4 minutes or until tender. While asparagus is cooking toast pine nuts until fragrant. When asparagus is tender, transfer to a large bowl filled with ice water with stop the cooking. 

Once cooled, chop asparagus into 1" pieces. Add to food processor with spinach, garlic, toasted pine nuts, Parmesan cheese, and lemon juice. Pulse until roughly chopped. Drizzle in olive oil and continue to pulse until pesto becomes smooth. Serve over pasta with grilled chicken and toasted pine nuts.