Of course I tweeked the recipe a bit (who doesn't?) and this super deli pesto came out:
I know, it's kind of a weird presentation on a tea tray-ish thingy, but hey, it was the only small and white dish I had at hand, so I hope you will forgive me. More important, here is the recipe:
~ 10 sundried tomatoes (if you are a think-ahead-type of person you can soak them in water for half an hour - I didn't of course, your blender or kitchen machine just has to work harder)
1/2 cup of walnuts
4 tablespoons of olive oil (less if you use sundried tomatoes in oil)
chili flakes or 1/2 fresh chili
2 garlic gloves
a small bunch of Italian flat parsley
a small bunch of wild garlic
herb salt and pepper to taste
put everything in your kitchen machine and chop until you have reached the desired consistency. You know I want my pesto rough and firm because I use it as spread, seasoning for soups, and and and.
You might have to add oil for your liking.
Pour over cooked white asparagus and enjoy!