Oregano Pesto Food
PARSLEY, ROSEMARY AND OREGANO PESTO
This pesto with almonds, fresh herbs and pecorino cheese is studded with diced tomato.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- 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.
OREGANO PESTO
Provided by Brittany Nickerson
Time 10m
Number Of Ingredients 7
Steps:
- Toast the pumpkin seeds and sunflower seeds separately in a heavy skillet over medium heat, stirring often so they do not burn, until golden brown, 3 to 5 minutes. The pumpkin seeds will pop and puff up when they are ready.
- Combine the toasted seeds, oregano, garlic, oil, salt, and a healthy grinding of pepper in a food processor and blend until smooth. Taste and adjust the seasonings as necessary. The pesto will keep for 5 to 7 days in the fridge or for 6 months or more in the freezer.
Nutrition Facts : Calories 1447 kcal, Carbohydrate 74 g, Protein 19 g, Fat 132 g, SaturatedFat 19 g, TransFat 1 g, Sodium 2356 mg, Fiber 44 g, Sugar 5 g, UnsaturatedFat 108 g, ServingSize 1 serving
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