Try it anywhere you'd use regular pesto: On zoodles (or regular pasta), spooned over grilled fish, thinned with oil or yogurt into a salad dressing.
Yield: About 1 cup
1 1-lb. bunch asparagus, trimmed
2 1/2 Tbsp. extra-virgin olive oil
3 cloves garlic, unpeeled
Fine sea salt
½ cup chopped walnuts
Juice of 1 lemon (about 3 Tbsp.)
1 Tbsp. hemp seeds
¼ cup fresh flat-leaf parsley leaves
Freshly ground black pepper
1. Preheat oven to 375ºF. Line a large baking sheet with parchment. Toss asparagus with 1 Tbsp. oil and spread on baking sheet. Rub garlic cloves with a little bit of oil and place in a corner of baking sheet. Sprinkle with salt. Roast, shaking pan occasionally, until asparagus is tender, about 20 to 25 minutes. In last 10 minutes, place walnuts on one edge of baking sheet. Remove from oven and let cool. Squeeze garlic out of skins.
2. Pat asparagus dry with paper towels. Place asparagus, garlic and walnuts in a food processor. Add lemon juice, hemp seeds, parsley and 1 Tbsp. oil. Pulse to chop, then process until well combined and finely minced. Taste and season with salt and pepper.