Remove fibrous ends of the asparagus and discard. Chop asparagus into 1-inch pieces. Place into a food processor with garlic and pulse until asparagus and garlic have broken down into a mince. Add the parmesan, walnuts, parsley, salt, pepper, and red pepper flake. Pulse until well combined. Gradually add the olive oil until the mixture comes together and becomes a pesto. You may need to add additional oil to achieve your preferred texture, adding it 1 tablespoon at a time.

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Serve with chips, toast, and pasta, as a pizza base, on eggs, or tossed in your veggies. The options are endless.

Pesto will keep in the refrigerator for up to 7 days.

Vegan recipe note:  You can substitute the parmesan for nutritional yeast for a similar flavor.

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