Celebrating St. Patrick’s Day- Plant Fire Style Baby!

Let’s have some fun in the kitchen as we go gaga over greens via the Asparagus Pesto! Today’s Meatless Monday brings you another plant-based perfection packed with a delightful combination of nutritious ingredients, which means you are giving your body some serious love while treating your palate to a delicious dish.

This recipe is top-billed by fresh green spears of asparagus- a vegetable known to be a risk-reducer of common chronic health problems because of its anti-inflammatory and anti-oxidant nutrients.
This extremely valued vegetable is also rich in fiber and a remarkable source of protein. Both fiber and protein facilitate proper digestion- making us feel easy and comfortable throughout the day!

With all the health benefits of asparagus in mind, why not turn it into a pesto… and viola!

Ingredients
Sea Salted water
1 pound asparagus (thick spears work fine)
¼ cup pine nuts, toasted
2 large cloved garlic
½ cup fresh basil
2 tsp fresh thyme, sea salt and pepper, to taste

Instructions
1. Bring pan of water to boil over high heat. Rinse and trim ends from asparagus, then cut in 1-2 inch pieces. Add asparagus to water, return water to boil, reduce heat to medium. Cook until just soft and still bright green, about three minutes. Drain well.
2. Meanwhile, toast pine nuts in a dry skillet over medium high, stirring occasionally, watching carefully to avoid burning.
3. Meanwhile, add remaining ingredients to blender. Add toasted pine nits and cooked asparagus. Pulse until thoroughly blended but still roughly chopped. Transfer to clean container and refrigerate until fully chilled. Serve with vegetables or pita chips.

Question: Can you think of any other uses of this amazing asparagus pesto besides pasta? I would love to hear your creativity regarding this recipe in the comment section below.

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