Rosemary Pesto is a fabulous way to add amazing flavor to so many dishes. Add it to everything from chicken, to potatoes or add it to soups. The possibilities are endless.
I first made this Rosemary Pesto back in 2010 and it is still one of my favorites. I decided the recipe needed a little update with some new photos.
I planted a rosemary bush last year and I thought that it had died over the winter. When we did our spring planting in the garden, it had about 2 green sprigs. With a lot of sunshine and regular watering, it has grown like crazy over the summer.
I took advantage of my abundance of rosemary and decided another batch of rosemary pesto was in order. I used roasted almonds in this batch of pesto but pecans, walnuts or pine nuts work great too.
Just toss the ingredients in the food processor and it is ready to go. So simple and the flavor combination is pure heaven.
Our garden is just going wild this year. We have tomatoes running out of our ears. I have been roasting them and running them through the food mill and then freezing them. We will be enjoying those garden tomatoes all winter long.
My mother in law has been making squash relish and lots of pickles. Having a garden is just about this best thing ever.
My basil plants and rosemary have done so well this year but I can’t keep a thyme plant alive. I have killed two of them. I usually have really good luck with thyme but not this year.
I love having fresh herbs to cook with, it really makes a huge difference.
I put it in my favorite Weck jar and topped it off with additional olive oil to keep it fresh in the refrigerator.
I have lots of delicious dishes planned with this rosemary pesto, starting with a one pan chicken and potato dinner, you will want to check back for that recipe later this week!
Put your garden fresh herbs to good use and make a batch of this Rosemary Pesto!
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- 1 cup fresh rosemary, stems removed
- 2 garlic cloves
- ¼ cup roasted almonds, pecans, or walnuts
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- ½ cup olive oil, plus more for storing
- ½ cup shredded Parmesan cheese
- Add rosemary, garlic cloves and almonds to a food processor. Add salt and pepper. Drizzle in olive oil and process about 30 seconds. Stir in parmesan.
- Pour into a storage container and cover with olive oil. Cover with plastic wrap or a lid. Store in the refrigerator until ready to use.
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