Spring Asparagus Pesto, Vegan

Name: Spring Asparagus Pesto, Vegan Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tsp olive oil; 1 green garlic ends removed rinsed diced; 1 tsp Becel vegan margarine; 15 spears/ 1 lb fresh asparagus bottoms broken off then spears roughly chopped; 2 c baby spinach leaves chopped; 1 c fresh parsley chopped; A couple of fresh basil leaves chopped finely; 1 medium tomato approx. 1 c chopped; Salt and pepper

Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 4

Ingredients

1 tsp olive oil1 green garlic, ends removed, rinsed, diced1 tsp Becel vegan margarine15 spears/ 1 lb fresh asparagus, bottoms broken off then spears roughly chopped2 c baby spinach leaves, chopped1 c fresh parsley, choppedA couple of fresh basil leaves, chopped finely1 medium tomato, approx. 1 c choppedSalt and pepper

Directions

Toss garlic in olive oil until sort and almost starting to brown. Remove from pan.
Melt margarine and saut� asparagus until tender and slightly brown.
Chop and combine remaining ingredients.
Stir remaining ingredients into asparagus and remove from heat.

Serving Size:�Makes 4 3/4 c servings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 66.1
Total Fat: 2.7 g
Cholesterol: 0.0 mg
Sodium: 35.7 mg
Total Carbs: 9.8 g
Dietary Fiber: 3.2 g
Protein: 3.3 g

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