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Black Olive Rosemary Pesto


Want pesto but out of basil? Here you go!

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  • 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



Step 1

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

Serving suggestion:
Use with lamb, cooked meats as a spread or with the drippings
for a great sauce, goes well with red meats and mushrooms, too.

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