I stumbled apon the most interesting looking recipe for Asparagus Pesto from The Galley Gourmet. We love asparagus, probably eat it at least once a week – and while I don’t love the funny smelling pee that follows, it’s definitely worth it! So I was really intrigued by this recipe, as I couldn’t really picture the taste of it in a pesto.
And then I thought of those cute little Asparagus bundles, maybe you’ve seen them – a few spears of Asparagus wrapped by a piece of yummy prosciutto – mmmm….a great combo.
There are 2 things we love to put on pizza – one of them is prosciutto and the other is pesto, so what could be better than asparagus pesto on a pizza accompanied by prosciutto and mozzarella? It’s a match made in heaven!
So first, the pesto:
12 ounces asparagus, trimmed and cut into 1-inch pieces
1 garlic clove, minced
1/2 cup freshly grated Parmigiano-Reggiano
1/3 cup extra-virgin olive oil
1/4 cup sliced almonds, lightly toasted
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper