Ingredients
1/4 cup almonds, toasted
1 pound asparagus
1/2 cup fresh basil leaves packed
2 cloves garlic
2/3 cup Pecorino Romano cheese grated
3/4 cup extra virgin olive oil
salt and pepper
Directions
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Remove woody stem from asparagus and roughly chop.
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Combine the asparagus, basil, garlic, almonds and cheese in a food processor and pulse a few times to coarsely chop. Be careful not to over process.
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With the motor running, slowly pour in the oil and process until emulsified. Season to taste with salt and pepper.
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Try on crostini, crackers or pasta. Additional cheese may be stirred in.
- Tags
- Dinner Vegetables Vegetarian
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