Parsley, Almond, and Manchego Cheese Pesto

Votes: 1

How to Make - Parsley, Almond, and Manchego Pesto

Time: 10 min.
Complexity: easily
Quantity: 400 gr.

Nutritional value per serving:

Calories 261, total fat 26 G., saturated fats 5 G., proteins 5 G., carbohydrates 4 G., fiber 2 G., cholesterol 11 mg, sodium 157 mg, sugar 1 G.

Spanish Manchego cheese is the perfect partner for this variation of pesto sauce with almonds, parsley, and marjoram. The sauce's flavor is milder than traditional basil pesto, yet rich and refreshing. It pairs perfectly with pasta, chicken, and fish. You can also simply spread it on baguette slices and serve it as an appetizer.

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 slivered almonds
3 cups loosely packed fresh parsley
1 teaspoon chopped garlic
0.5 tsp lemon zest
0.5 tsp chopped fresh marjoram
0.5 cups Manchego cheese, grated on a coarse grater
0.5 cups olive oil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place 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 ground.
Add the Manchego cheese and pulse until evenly distributed. With the food processor running, slowly pour in the olive oil and pulse until fully combined. Transfer the pesto to a bowl.

Categories:

recipe / Calorie content of prepared meals / Food processor / Summer dishes / Sauces / Dips / Spreads / Salad dressings / / Food Network - recipes / Italian cuisine