Look for creative ways to use rosemary? Then you're going to LOVE This delicious Rosemary Pesto!
This tasty pesto sauce is super easy to make, and it's ready in minutes. Serve it with pasta, pizza, and so much more!
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I don't know about you, but I love fresh rosemary! It's one of those herbs tastes great in everything from roasted veggies to soup.
Most recipes only call for a bit of this fragrant herb though, so there always seem to be a little (or a lot) left over. Which is where this recipe comes in!
This Rosemary Pesto is the perfect way to use leftover rosemary. Although once you taste how delicious it is, you'll definitely find yourself making a batch whenever a craving strikes!
You can use this Pesto anywhere you'd use the traditional sauce ... pasta, pizza, and so much more. Best of all, it's quick and easy to make.
Ready to try this tasty recipe for yourself? Keep reading for all the details!
This easy recipe uses basic ingredients you can find anywhere. Here's what you'll need:
- Fresh Rosemary
- Fresh Flat-Leaf Parsley
- Parmesan Cheese
- Extra Virgin Olive Oil
- Salt (I prefer Kosher salt.)
Rosemary has a very assertive flavor, which is why it's paired with parsley here. Mild parsley perfectly balances out the flavor of the stronger herb.
Want to use basil instead of parsley or pine nuts instead of walnuts? You'll find some ideas for recipe substitutions below.
You'll Also Need
How to Make Rosemary Pesto
This unique sauce is super easy to make! You'll find a printable recipe with more details below, but here's a quick overview:
- Place garlic and walnuts in a food processor, then pulse until finely chopped.
- Add rosemary, parsley, olive oil, parmesan, and salt to garlic mixture. Process until totally smooth.
- Season to taste with salt.
And you're done! So simple, right?
Tip: Rosemary has a tendency to be a little tough, so make sure to remove the leaves from the stem and to process the sauce until it's completely smooth.
Need to substitute one of the ingredients? Here are some ideas to help you out:
- Herbs - If you'd prefer, you can replace the parsley with basil, or you can use a combination of fresh herbs. You could even use a tender green, like spinach or arugula.
- Different Nuts - Feel free to substitute pine nuts, almonds, pecans, or even pistachios for the walnuts.
- Nut Free - You can always leave the nuts in a pinch (or if you have an allergy), or you can replace them with a seed, like pepitas.
- Other Cheeses - If you're short on parmesan, try using another hard cheese, such as grana padano or romano. Just keep in mind that they will change the flavor ... I'd recommend adding them to taste.
- Vegan / Dairy Free - This sauce is super simple to make vegan. Just leave out the cheese. It will still be quite tasty. Nutritional yeast is also a great parm substitute, just add to taste.
Refrigerate any leftovers in a small airtight container in your refrigerator. It will keep for three to four days. You may also freeze leftovers in an airtight container or zip top bag (freeze flat to save space).
How to Use
You can use this Rosemary Parsley Pesto anywhere you'd use the traditional version: pasta, pizza, sandwiches, and so much more! I used it as the sauce on this yummy Pumpkin Pizza, and it was scrumptious. Try it in this easy Pesto Pasta, Pesto Pizza, or Hummus Sandwich with Pesto, too.
For more ideas, check out my How to Use Pesto guide. It's full of easy tips and has over 30 recipe ideas to inspire you!
If you're looking for more pesto ideas, check out these recipes next:
- ½ cup chopped walnuts
- 1 large clove garlic
- ¼ cup fresh rosemary leaves
- 1 ½ cups flat leaf parsley (packed)
- ⅓ cup extra virgin olive oil
- ⅓ cup shredded parmesan cheese
- ½ teaspoon kosher salt
- Place garlic and nuts in a food processor. Process until finely chopped.
- Add rosemary, parsley, olive oil, parmesan, and salt to food processor. Puree until smooth, scraping down sides as needed.
- Season generously with salt to taste.
- Use pesto immediately or store in an airtight container in the refrigerator. Enjoy!