Almond And Parsley Pesto With Asparagus And Freekeh

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What's Gaby Cooking
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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

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