Black Olive Rosemary Pesto

Want pesto but out of basil? Here you go!
Black Olive Rosemary Pesto
Black Olive Rosemary Pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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 container. 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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