Asparagus Pesto

This is so delicious on pasta, roast potatoes or as a spread on wraps and sandwiches

Ingredients 

• 1 bunch of  asparagus

• 1 handfull fresh basil leaves

• 1 clove garlic

• 1 chopped scallion

• 1/2 cup nutritional yeast

• 1/2 cup olive oil

• Juice of 1 lemon

• Salt + pepper, to taste

Instructions

• Cut asparagus into 2” pieces and soak in boiling water for about 10 min

• Place all the ingredients in a  food processor and blend until the consistency is smooth

Notes

• Makes about 2-3 cups

• Store leftovers in an airtight glass container in the fridge for up to one week

• Spinach can be substituted for asparagus