Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Parsley, Rosemary and Oregano Pesto
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 784
- Total Fat
- 76 g
- Saturated Fat
- 14 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 18 g
- Cholesterol
- 34 mg
- Sodium
- 674 mg
This pesto with almonds, fresh herbs and pecorino cheese is studded with diced tomato.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 784
- Total Fat
- 76 g
- Saturated Fat
- 14 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 18 g
- Cholesterol
- 34 mg
- Sodium
- 674 mg
Ingredients
Directions
- Put the almonds in a food processor and pulse until finely ground. Add the parsley, garlic, oregano, rosemary and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl and stir in the tomatoes.
