Almond, Parsley and Manchego Pesto
- Level: Easy
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 784
- Total Fat
- 78
- Saturated Fat
- 15
- Carbohydrates
- 12
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 34
- Sodium
- 472
- Total: 10 min
- Active: 10 min
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
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.