Spring Asparagus & Mint Pesto with Chive Blossoms & Smoked Gouda

Makes 2 ½ cups pesto


1 bunch asparagus, ends trimmed (½ inch off only) and chopped
½ cup fresh mint leaves, stems removed and chopped
2 teaspoons lemon zest
2 tablespoons lemon juice
¼ cup raw almonds
½ cup extra virgin olive oil
1½ teaspoons salt

Smoked gouda
Chive blossoms


Place all ingredients, except the oil, in food processor and pulse until chopped pretty fine. With the processor running, slowly pour the olive oil through the top until the pesto reaches desired consistency. Add more for a “looser” pesto and less for a “chunkier” version. Season to taste with a little more salt if needed.

Slice baguette and toast in the oven. Spread pesto on toasts and top with smoked gouda and chive blossoms.

*Store pesto in an airtight container in the refrigerator for up to two weeks.