Parsley pesto with rosemary and oregano

Ingredients:

• 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

Preparation:

1. 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.
2. 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.