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Rosemary Pesto
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Description
A few years back, I had an abundance of rosemary and decided to make pesto. WOW! It was so tasty. I had it on pasta, potatoes, with fish … so delicious! It doesn’t take long to make. I much prefer homemade pesto to the prepared pesto in the jar. I’ve just never found one that I am happy with.
Ingredients
- 1 cup Fresh Rosemary, Stems Removed
- 2 Tablespoons Toasted Pine Nuts (toasted Pecans Or Walnuts Can Be Substituted)
- 2 cloves Garlic, Diced
- ½ cups Parmesan Cheese, Grated
- ¼ cups Olive Oil
- ½ teaspoons Salt
- ½ teaspoons Fresh Ground Pepper
Preparation
In a food processor, using the knife blade, process the rosemary, nuts, parmesan cheese and garlic, pulsing until everything is finely chopped and blended together. While the processor is running, stream in the olive oil. Remove to a small bowl and stir in salt and fresh ground pepper. Store in an airtight container in the refrigerator for up to 4 days. Stir well before using.
Enjoy!
Miss
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