Meghan's Magnificent Asparagus Pesto
Once again, this is a Meghan Telpner recipe that worked out beautifully! When I read that she had made an amazing sounding version of asparagus pesto with the fat coming from wonderful seeds like sunflower and hemp and only a tiny bit of olive oil, I knew I wanted to try it.
I pretty much followed Meghan's recipe to the letter. The only change I made was to add some nutritional yeast. I had planned to use it as a spread for crackers, but after tasting it I decided to make some pasta with lots of veggies and beans and toss it in this yummy concoction. I saved the rest for crackers.
Here's what I did...
I lightly steamed some lovely Ontario asparagus that I'd bought at the Sherway Gardens Farmers' Market. Then I cooled them and plopped them into my Vitamix blender.
Added hemp seeds and Sunflower seeds.
Added Dijon mustard, a clove of garlic and a little bit of olive oil.
Added Celtic sea salt, lemon juice and cayenne pepper.
Blended it until smooth, tasted it and decided it needed a touch more sea salt and thought I'd add a couple of tablespoons of nutritional yeast just for fun :-)
Then I sautéed 2 sliced onions, 2 sliced red bell peppers, 1 sliced yellow bell pepper and 2 Thai bird chilies in some coconut oil. Added some cooked kidney beans and cooked chickpeas. Meanwhile, I cooked some whole grain spaghetti. When the pasta was done, I tossed everything together with about 1/2 cup of the pesto and 2 ladles of pasta water. This was absolutely delish.!!!