Almond and Parsley Pesto with Asparagus and Freekeh
Almond and Parsley Pesto with Asparagus and Freekeh

Photo Credit

This Recipe

  • Skill Level: Beginner
  • Serves: 4 to 6
  • Start to Finish: 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 329
  • 35g Carbs
  • 6g Fiber
  • 17g Fat
  • 3g Saturated Fat
  • 11g Protein
  • 121mg Calcium
  • 3mg Iron

Using parsley in place of basil and almonds rather than pine nuts lends pesto a fresher, more delicate flavor that keeps smoky, nutty freekeh light yet satsifying. 


  • For almond parsley pesto:
  • 1/4 cup diced almonds, plus more for garnish (optional)
  • 1/4 cup olive oil
  • 1 clove garlic
  • 1 packed cup fresh parsley leaves, rinsed and pat dry
  • 1/4 cup freshly grated Pecorino Romano cheese
  • Kosher salt
  • Freshly cracked black pepper
  • For asparagus and freekeh:
  • 1 cup cracked freekeh
  • 2 1/2 cups vegetable or chicken stock
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely minced
  • 1 bunch asparagus, cut into 1-inch pieces (roughly 1 dozen asparagus stems)
  • 1 lemon, juiced
  • Kosher salt
  • Freshly cracked black pepper
  • 1/2 cup halved cherry tomatoes



1. In food processor or blender, combine almonds, olive oil, and garlic. Pulse for 1 to 2 minutes until mixture resembles almond butter. Add parsley and blend for another 2 minutes until smooth and bright green. (Add few teaspoons water if pesto is thick.) Add cheese and pulse for a few seconds to incorporate. Season with salt and pepper to taste. Set aside.
2. In a large saucepan, combine freekeh and stock, and cook according to package directions. Remove from heat and let cool.
3. In a large skillet, heat olive oil over medium-high. Add garlic and sauté for 30 seconds. Add asparagus and sauté for 3 to 4 minutes until just tender. Remove from heat and add lemon juice. Season with salt and pepper to taste.
4. In a large bowl, toss freekeh, asparagus, and 1/2 cup pesto. Taste and adjust salt and pepper as needed. Add more pesto if desired and cherry tomatoes. Serve warm or at room temperature garnished with additional sliced almonds, if desired.

Recipe provided by

comments powered by Disqus