Recipe courtesy of Food Network Kitchen

Almond, Parsley and Manchego Pesto

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Manchego is the perfect cheese for this riff on classic pesto that incorporates almonds, parsley and marjoram.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 1 cup
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  1. Put the almonds in a food processor and pulse until finely ground. Add the parsley, garlic, lemon zest, marjoram and 1/4 teaspoon salt and pulse until finely chopped. Add the manchego and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl.