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Almond And Parsley Pesto With Asparagus And Freekeh

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SHAPE Magazine
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sides low carb vegetarian easter italian
Uploaded by: Shape Magazine

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Ingredients

1/4 cup diced almonds, plus more for garnish (optional)

1/4 cup olive oil

1 clove garlic

1 packed cup fresh parsley leaves, rinsed and pat dry

1/4 cup freshly grated Pecorino Romano cheese

Kosher salt

Freshly cracked black pepper

1 cup cracked freekeh

2 1/2 cups vegetable or chicken stock

1 tablespoon olive oil

2 cloves garlic, finely minced

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

1 lemon, juiced

Kosher salt

Freshly cracked black pepper

1/2 cup halved cherry tomatoes

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