Makes 2 Â½ cups pesto
1 bunch asparagus, ends trimmed (Â½ inch off only) and chopped
Â½ cup fresh mint leaves, stems removed and chopped
2 teaspoons lemon zest
2 tablespoons lemon juice
Â¼ cup raw almonds
Â½ cup extra virgin olive oil
1Â½ teaspoons salt
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 â€œlooserâ€ pesto and less for a â€œchunkierâ€ 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.