Put the cashews, half a teaspoon of salt, a clove of garlic, a half-cut lemon peel and a pinch of pepper into blender. Pour half the oil and blend thoroughly to obtain a homogeneous mass. Add parsley, coriander and the rest of the oil. Blend again.
Wash and dry the asparagus. Peel the vegetables and cut them into thin strips, holding the asparagus by the head to form pasta. Handle all asparagus like that, but leave the heads. It must be remembered that asparagus should be as young as possible, and if it is not, then cut off the woody parts from the bottom. Mix the prepared asparagus with pesto.
Enjoy your meal!
- 30 g of frozen parsley
- 30 g of frozen coriander
- 1 glass of olive oil
- 1 clove of garlic
- cashew nuts
- 1 lemon
- 500 g of young asparagus
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