Ingredients

• Arugula Hazelnut Pesto
• 2 cups packed arugula
• 1/2 cup chopped hazelnuts
• 1/4 cup parmesan cheese
• 1 small clove garlic
• About 1/3 cup olive oil
• Salt and pepper

Directions

1. In a food processor, pulse together the arugula, hazelnuts, parmesan cheese and garlic clove. With the motor running, add the olive oil in a slow, steady stream until the mixture is well blended. Add salt and pepper to taste.

2. Serve below al dente asparagus, sprinkled with toasted fine chili bread crumbs.

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