Parsley, Rosemary and Oregano Pesto

This pesto with almonds, fresh herbs and pecorino cheese is studded with diced tomato.
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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 almonds

3 cups loosely packed fresh parsley

1 teaspoon chopped garlic

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh rosemary

Kosher salt

1/2 cup coarsely grated aged pecorino cheese, such as Romano

1/2 cup extra-virgin olive oil

1/4 cup diced tomatoes


  1. 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.