Ok, that was misleading. The title should read “grilled asparagus pesto”, but really any grilled vegetable will do.
This was introduced to me by an actress friend who discovered a delicious use for leftover grilled vegetables. It is especially useful when the vegetables are in season and you’ve bought in bulk.
This is a very easy and elegant appetizer that makes for a good story. Here’s how it works. Toss vegetables with olive oil and salt and pepper. (I add some lemon zest, too.) Grill until they have attained the desired consistency. Cool. Enjoy.
Toss the leftovers into a food processor with a couple of cloves of garlic, a handful of walnuts or pine nuts and a healthy shaving of parmesan cheese (think at least half as much as you have veggies). Process until you get a delicious paste. Spread on toasted rounds of baguette.