Asparagus
Pesto: Serve with Pasta, toast or as a great
dip!
1
bunch asparagus, cooked with 1 T water for ~10 minutes
2 cloves garlic
1/4
cup almonds
4
T. nutritional yeast
2
tablespoons good olive oil
juice
of 1 lemon
1/4
teaspoon lemon zest
salt
to taste
Directions:
Puree
in a food processor until creamy and smooth. Add olive oil to
reach desired consistency and salt to taste.
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