Manchego is the perfect cheese for this riff on classic pesto that incorporates almonds, parsley and marjoram.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | about 1 cup |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 784 |
| Total Fat | 78 g |
| Saturated Fat | 15 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 34 mg |
| Sodium | 472 mg |