Asparagus Pesto

1/4 cup almonds, toasted
1 lb. asparagus
1/2 cup packed fresh basil leaves
2 cloves garlic
2/3 cup grated Pecorino Romano cheese
3/4 cup extra virgin olive oil
Salt and pepper


Remove woody stem from asparagus and roughly chop.

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. With the motor running, slowly pour in the oil and process until emulsified. Season to taste with salt and pepper. Try on crostini, crackers or pasta.  Additional cheese may be stirred in.