Radish Green and Asparagus Pesto
Yield: 8-10 Servings
8 Stalks Fresh Asparagus Spears
8 Cups Roughly Chopped Radish Green Leaves
1/2 Cup Roasted Pepitas
3 Cloves Fresh Garlic
2 Teaspoons Lemon Grove Seasoning
1 Cup Finely Grated Manchego
1 - 1 1/4 Cup Extra Virgin Olive Oil
1/2 Teaspoon Ground Green Peppercorns
3/4 Teaspoon French Grey Salt
Blanche asparagus for 3 minutes in pot of simmering water. Quickly immerse in ice bath to stop cooking. Once chilled, remove from ice bath, drain, and pat dry. Chop roughly and set aside.
Gently wash radish greens and pat dry.
Place asparagus, greens, pepitas, and garlic in bowl of food processor. Pulse until lightly ground. Add Lemon Grove Seasoning and cheese. Pulse to combine. With processor running, slowly add oil to processor and continue to process until desired consistency has been achieved.
Remove mixture from processor and place in bowl. Add salt and pepper, and mix to combine well. Taste for seasonings and adjust as necessary. Cover bowl tightly and refrigerate pesto until ready to serve.
Note: Like all pestos, this one freezes well. Simply divide into desired portions, pour a layer of olive oil over the top to completely cover the mixture. Seal tightly and freeze.