Finely chopped arugula mixed with chopped toasted walnuts, parmesan, and halved grape tomatoes for a rich and savory pesto, perfect for vegetables and meats.
1poundof asparagusthinner is better, washed and woody stems trimmed
3tablespoonsof olive oildivided
Salt and pepper
1/3cupfinely grated parmesan
Heat a dry skillet on medium. Add the walnuts and toast lightly for a minute or two, until you can smell a toasty, nutty scent. Set the walnuts aside to cool.
Add 1 tablespoon of olive oil to the skillet and heat. Add the asparagus and toss to coat, then sprinkle with salt and pepper. Let cook, stirring occasionally, for about 10 to 15 minutes or until crisp-tender.
While the asparagus cooks, chop the arugula very fine. Add it to a mixing bowl. Add the parmesan and a pinch of salt and pepper. Chop the walnuts finely and add to the bowl. Add 2 tablespoons of olive oil and stir until a chunky paste is formed. Toss in the grape tomato halves stir gently to incorporate.
When the asparagus is done, top with pesto and serve immediately.
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