Monday, October 20, 2014
Inquirer Daily News

Manchego and Marcona Almond Pesto

From Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings by Tenaya Darlington (Running Press, 2013)

3 ounces arugula (about 2 cups, packed)

1 tablespoon lemon zest

2 tablespoons lemon juice

1/2 cup roasted Marcona almonds

1/4 pound Manchego, grated (1 1/2 cups)

2 small garlic cloves

Sea salt, to taste

1/2 cup extra-virgin olive oil

1. Place everything but the olive oil in a food processor or blender and combine until roughly chopped. Then, with the blade running, slowly add the olive oil until the mixture is well combined. For a rough pesto, use a mortar and pestle. Makes 1 1/4 cups.

 

 

 

Note: Marcona almonds are available at many grocery and specialty food stores. If you can't find them, substitute toasted almonds, preferably skinless.

Per two-tablespoon serving: 118 calories, 1 gram protein, 2 grams carbohydrates, no sugar, 13 grams fat, no cholesterol, 61 milligrams sodium, 1 gram dietary fiber.

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