So simple, yet so delicious!
It’s the perfect combination of early summer flavors, and can work in all kinds of dishes – from pastas to proteins.

Chef’s Favorite Early Summer Pesto
2 cups fresh basil leaves
2 cups asparagus, chopped and blanched
1 cup spinach leaves
1 teaspoon garlic, finely chopped
1/4 cup parmesan cheese, grated
1/4 cup cashews
2 each scallions, chopped
1 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon honey
To Taste salt and pepper

Combine all ingredients except oil in a bowl of a food processor. Puree ingredients, then add oil in a thin stream while food processor is running. Season to taste and serve immediately. Enjoy!