Asparagus-Pistachio Pesto

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  • Each 2 tablespoon serving
  • 100 cal
  • 10g fat (1.5g sat)
  • 0mg chol
  • 15mg sodium
  • 2g carb
  • 1g fiber
  • 1g sugars
  • 1g protein


  • 1 pound asparagus, tough ends removed
  • 2 teaspoons minced garlic
  • 1/2 cup toasted pistachios
  • 1 lemon, juiced (2 to 3 tablespoons)
  • Salt, to taste
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup olive oil


Blanch or steam asparagus until al dente and still green. Refresh in cool water. Cut asparagus into 1-inch pieces and place in a food processor. Add garlic, pistachios, lemon juice, salt and pepper.

Pulse the processor to make sure mixture is not over-mixed while gradually adding olive oil. Process until desired consistency.

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