Almond and Parsley Pesto with Asparagus and Freekeh

Name: Almond and Parsley Pesto with Asparagus and Freekeh
Ingredients: 1/4 cup diced almonds; 1/4 cup olive oil; 1 garlic clove; 1 cup packed fresh parsley leaves; 1/4 cup freshly grated Pecorino Romano cheese; Kosher salt and freshly cracked black pepper to taste; 1 cup uncooked, cracked freekeh* (yields approximately 3 cups cooked); 2 1/2 cups vegetable or chicken stock; 1 tablespoon olive oil; 2 garlic cloves, finely minced; 1 bunch asparagus, cut into 1-inch pieces (roughly 1 dozen asparagus stems); 1 lemon, juiced; Kosher salt and freshly cracked black pepper to taste; 1/2 cup halved cherry tomatoes

Almond and Parsley Pesto with Asparagus and Freekeh was pinched from <a href="http://whatsgabycooking.com/almond-parsley-pesto-asparagus-freekeh/" target="_blank">whatsgabycooking.com.</a>

INGREDIENTS

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1/4 cup diced almonds

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1/4 cup olive oil

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1 garlic clove

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1 cup packed fresh parsley leaves

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1/4 cup freshly grated Pecorino Romano cheese

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Kosher salt and freshly cracked black pepper to taste

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1 cup uncooked, cracked freekeh* (yields approximately 3 cups cooked)

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2 1/2 cups vegetable or chicken stock

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1 tablespoon olive oil

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2 garlic cloves, finely minced

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1 bunch asparagus, cut into 1-inch pieces (roughly 1 dozen asparagus stems)

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1 lemon, juiced

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Kosher salt and freshly cracked black pepper to taste

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1/2 cup halved cherry tomatoes

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