Stacy Alexander's Spring Garden Puree

This Spring Garden Puree is a nice twist on pesto. It can be added to pizza as a base ingredient or used in any kind of pasta dish for a fresh, bright spring garden flavor:

Here is what you'll need:

1 lb organic asparagus, ends discarded, and chopped into 3-inch lengths

1 lb organic green beans, halved, ends removed and discarded

1 cup frozen English peas (the smaller the better)

1 cup slivered pecans, walnuts or almonds

3 garlic cloves(or more)

1 cup loosely packed Italian parsley

4 scallions, green parts only, coarsely chopped

2.5 tablespoons extra-virgin olive oil

1/2 juice of 1/2 large lemon + 1 tsp lemon zest

1/8 teaspoon freshly ground nutmeg

1 lb extra firm tofu drained and pressed

1 cup chopped basil leaves

Here's how to make it!

1. Have ready a large bowl of ice water.

2. Bring a large pot of salted water to a boil.

3. Add the asparagus and green beans; boil for 2-3 minutes. Add the frozen peas and boil for 2-3 more minutes.

4. Drain vegetables and submerge in the ice water to stop the cooking.

5. Pulse the nuts to a fine powder in coffee grinder or blender
   

6. Add the vegetables, garlic, parsley, scallions, olive oil, lemon juice, and nutmeg; puree until smooth, adding small amounts of water as needed to thin.
   

7. In a large bowl, mash the tofu with a potato masher or hand held immersion blender until it has a ricotta cheese-like consistency.
   

8. Add the puree and mix well.

9. Fold in the basil.

10. Cover and refrigerate until ready to use.