Rosemary Pesto

Rosemary Pesto

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’s 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.  This recipe is easy to make half or  double and if you have leftovers, it keeps in an airtight container in the refrigerator for several days, or freeze in ice cube trays and then place in a plastic freezer bag to use anytime.  Pesto is also a great way to add fresh flavor to homemade soups and sauces.  If you have never made pesto, you must give this a try.

Rosemary Pesto
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup fresh rosemary, stems removed
  • 2 garlic cloves, diced
  • 2 tablespoons toasted pine nuts (toasted pecans or walnuts can be substituted)
  • ½ cup parmesan cheese, grated
  • ¼ cup olive oil
  • ½ teaspoon salt
  • freshly ground black pepper, about 5 turns of pepper mill
Instructions
  1. In a food processor, using the knife blade process rosemary, nuts parmesan cheese and garlic pulsing until everything is finely chopped and blended together. While the processor is running, stream in 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.

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