Puree the parsley, cheese, almonds and oil in a food processor until smooth. Season with salt.
Add a splash or two more of oil if needed to help the mixture puree.
Store pesto in a small jar in the fridge for up to 3 weeks.
Preheat a grill to high. Toss the asparagus spears with a splash of olive oil and salt and pepper.
Place on the hot grill, turning them as they begin to cook. They're done when they're slightly charred and tender.
Place on a serving platter and drizzle with parsley pesto.
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