Almond, Parsley and Manchego Pesto

Name: Almond, Parsley and Manchego Pesto
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: about 1 cup
Ingredients: 1/3 cup lightly toasted slivered almonds; 3 cups loosely packed fresh parsley; 1 teaspoon chopped garlic; 1/2 teaspoon lemon zest; 1/2 teaspoon chopped fresh marjoram; Kosher salt; 1/2 cup coarsely grated manchego cheese; 1/2 cup olive oil

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Level: Easy

Total: 10 min
Active: 10 min

Yield: about 1 cup

Manchego is the perfect cheese for this riff on classic pesto that incorporates almonds, parsley and marjoram.

Level: Easy

Total: 10 min
Active: 10 min

Yield: about 1 cup

Ingredients

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1/3 cup lightly toasted slivered almonds

3 cups loosely packed fresh parsley

1 teaspoon chopped garlic

1/2 teaspoon lemon zest

1/2 teaspoon chopped fresh marjoram

Kosher salt

1/2 cup coarsely grated manchego cheese

1/2 cup olive oil

Directions

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.