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Spring Pesto with Basil, Asparagus and Spinach



2 cups fresh basil leaves

2 cups asparagus, chopped and blanched

1 cup spinach leaves

1 tsp finely chopped garlic

¼ cup grated Parmesan cheese, grated

¼ cup cashews

2 scallions, chopped

1 cup extra virgin olive oil

2 Tbsp lemon juice

1 tsp honey salt and pepper to taste


Combine all ingredients except the oil in the bowl of a food processor. Purée ingredients, and then add oil in a thin stream while the food processor is running. Season to taste with salt and pepper and serve immediately with pasta of choice.

Adobe Stock/ alex9500

Hudson Valley Restaurant Week is back this April 8-21!