Parsley, Rosemary and Oregano Pesto
- Level: Easy
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 784
- Total Fat
- 76
- Saturated Fat
- 14
- Carbohydrates
- 14
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 18
- Cholesterol
- 34
- Sodium
- 674
- Total: 10 min
- Active: 10 min
Ingredients
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
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.