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Almond and Parsley Pesto with Asparagus and Freekeh

Almond and Parsley Pesto with Asparagus and Freekeh

Ingredients

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

Directions

  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 saute for 30 seconds. Add asparagus and saute 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.

Note

  • Recipe provided by WhatsGabyCooking.com

Nutrition Information

Per serving: 329 kcal cal., 17 g fat (3 g sat. fat), 35 g carb., 6 g fiber, 11 g pro., 121 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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