• 1 large bunch Flat-leaf parsley

  • 1 cup Parmesan Cheese grated

  • 1 cup sliced Almond

  • 0.5 cup Olive Oil

  • sea salt

  • 1 bunch fresh asparagus woody ends removed

  • Olive Oil

  • Salt & Pepper


  • 1.

    Puree the parsley, cheese, almonds and oil in a food processor until smooth. Season with salt.

  • 2.

    Add a splash or two more of oil if needed to help the mixture puree.

  • 3.

    Store pesto in a small jar in the fridge for up to 3 weeks.

  • 4.

    Preheat a grill to high. Toss the asparagus spears with a splash of olive oil and salt and pepper.

  • 5.

    Place on the hot grill, turning them as they begin to cook. They're done when they're slightly charred and tender.

  • 6.

    Place on a serving platter and drizzle with parsley pesto.

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