Asparagus White Bean Pesto

I love pesto. Love love love love it! And Asparagus! Oh I can’t wait for spring every year so I can have asparagus … so last week I ran across this intriguing idea for Kale, Apsaragus & Chickpea pesto from Munchin with Munchkin and I just couldn’t put it down. Asparagus in pesto? and beans? … what a concept …

My pesto isn’t really very much like hers. I mean, I really couldn’t abandon my beloved basil. Or the parmesan … oh please, no, I must have my cheese! And while I love olive oil, I thought if you added asparagus and white beans, well, that would eliminate the need for having so much oil in the pesto. You could reduce the oil and still have a wonderful flavor that would stick to your pasta.

And what do you know? It worked! Beautifully. So get this: in one fell swoop, I upped the nutrition, protein, fiber, AND the flavor and lowered the fat and calories in the pesto. It’s such a wonderful thing! It’s sort of like a cross between pesto and hummus. Not only does it go well on pasta, it’s a great dip, a fantastic spread for a sandwich or wrap … or, um, well anything you could think of that you might do with pesto OR hummus.

Now how about them beans?

Asparagus White Bean Pesto

• 1 cup raw asparagus, chopped (I used the stem ends of the asparagus, saving the “pretty top parts” for later …)
• 1 cup (packed) fresh basil leaves
• 4 cloves garlic
• 1/2 cup freshly shredded parmesan
• 1 cup cooked white beans, drained (save the juice though!)
• juice of 1/2 lemon
• 1/4 cup pinons
• 2 Tablespoons olive oil

Place all ingredients in a handi chopper or food processor and blend till smooth. If you need a little more liquid to get everything to blend nicely, add a bit of the liquid from the beans.

This recipe was shared at Mealtime Monday, Tuesday Talent Show, Totally Tasty Tuesdays, Cast Party Wednesdays, Tastetastic Thursdays, and Fit & Fabulous Fridays.