Black Olive Rosemary Pesto
Want pesto but out of basil? Here you go!
- 1/3 c fresh rosemary leaves
- 1 c fresh parsley leaves
- 2 - 3 cloves garlic
- 1/2 c walnuts
- 1/2 c black olives, pitted
- 1/2 c olive oil
- 1/2 c freshly grated Parmesan cheese
Add all ingredients except oil and cheese to blender or
processor, then slowly, as the blender is running, add
the oil and process to a chunky paste. Do not overprocess.
Fold in cheese and store for one week in the refrigerator,
or up to several months in the freezer in an airtight
Use with lamb, cooked meats as a spread or with the drippings
for a great sauce, goes well with red meats and mushrooms, too.