Parsley pesto with rosemary and oregano

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 4 - 6

This pesto with almonds, fresh herbs, and pecorino cheese is served with vibrant chunks of fresh tomatoes. Replace traditional basil with parsley, and to keep the sauce's flavor intense and vibrant, add fresh rosemary and oregano. Add tomatoes to the already whipped sauce for added texture. Use fresh pesto as a pasta dressing or as an appetizer with bread.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

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
0.5 cup coarsely grated aged pecorino cheese
0.5 cups extra-virgin olive oil
1/4 cup diced tomatoes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: parsley, oregano, rosemary, pesto sauce, tomatoes, Pecorino Romano cheese, almond

Cooking the dish according to the recipe:

Place the almonds in a food processor and pulse until finely ground. Add the parsley, garlic, oregano, rosemary, and 1/4 teaspoon salt. Add the pecorino cheese and pulse until evenly distributed.
With the food processor running, slowly pour in the olive oil and process until the sauce is smooth. Transfer to a bowl and add the tomatoes.

Categories:

recipe / Food processor / Summer dishes / Appetizers / Vegetable appetizers / Sauces / Dips / Salad dressings / / Food Network - recipes / Italian cuisine