Creamy asparagus pesto with radishes, sunflower seeds and almonds

Ingredients for 1 servings:

• 200 g asparagus, white
• 8 small radishes
• 3 cloves garlic
• 80 g sunflower seeds
• 20 g almonds
• 20 g parsley
• ½ lemon(s), the juice
• 100 ml olive oil, maybe a little more
• 100 g cheese, Leerdamer 45%, in one piece
• 1 tsp salt, for the asparagus cooking water
• 1 pinch(s) of sugar, for the asparagus cooking water
• Sea salt, from the mill
• Pepper, colorful, from the mill
• chili flakes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

makes approx. 625g

Bring a pot of water to a boil. Peel the lower third of the asparagus, trim off the ends, and cut into small pieces. Add the asparagus to the boiling water, seasoned with salt and sugar, and simmer uncovered for about 5 minutes. Trim and chop the radishes. Peel and chop the garlic. Roughly chop the parsley. Place all ingredients (except the cheese and spices) in a food processor and puree. Transfer the mixture to a bowl, grate the cheese, and stir in. Season to taste with spices, stir well, and store in jars. Keeps in the refrigerator for several months. A very creamy, delicate pesto to serve with pasta, potatoes, or meat.