Almond, Parsley and Manchego Pesto

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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1/3 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


  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.