Black Olive Rosemary Pesto

By dkanon

Want pesto but out of basil? Here you go!

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

Preparation

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
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.