Raw Asparagus Pesto

This bright-green, fresh-tasting pesto is perfect for spreading on sandwiches, tossing with hot pasta, or slathering on crostini.

• 1 small to medium clove garlic
• 12 oz. asparagus, trimmed of tough, woody stems, and cut into 1-inch pieces
• 1/2 cup grated Parmigiano-Reggiano
• 1/3 cup extra-virgin olive oil
• 1/4 cup pine nuts, toasted
• 1 Tbs. fresh oregano, packed
• Kosher salt and freshly ground black pepper

Chop the garlic in a food processor. Add the asparagus to the processor with the Parmigiano-Reggiano, olive oil, pine nuts, oregano, 1/4 tsp. salt, and 1/8 tsp. pepper. Purée to a thick, rustic  consistency. Season to taste with salt and pepper.