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.

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For almond parsley pesto:
For asparagus and freekeh:


Instructions Checklist
  • 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.

  • In a large saucepan, combine freekeh and stock, and cook according to package directions. Remove from heat and let cool.

  • 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.

  • 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.


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Nutrition Facts

329 calories; fat 17g; saturated fat 3g; carbohydrates 35g; insoluble fiber 6g; protein 11g; calcium 121mg; iron 3mg.