BARLEYmax® Asparagus Pesto
Makes 1.5 cups
1 bunch asparagus, trimmed
½ cup grated parmesan
¼ cup blanched almonds
¼ cup BARLEYmax® flakes
1 clove garlic, crushed
2 tbsp curly leaf parsley, chopped
1 tbsp coriander, chopped
¾ cup extra virgin olive oil
- Place all ingredients, except olive oil, into a food processor.
- Slowly add the oil, with motor running, and process until well combined.
- Replace almonds with raw cashews for a flavour alternative.
- Drizzle some extra virgin olive oil and store in a container in the fridge for up to 3 days.