Rosemary Pesto
This easy Rosemary Pesto is a unique twist on the classic recipe!
Servings: 1 cup
Calories: 127kcal
Ingredients
- 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
Equipment
Instructions
- 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!
Notes
Recipe yields about 1 cup and makes enough for 1 pound pasta. One serving is considered 2 tablespoons.
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 totally smooth.
For a stronger rosemary taste, use ⅓ cup instead of ¼ cup.
Use this sauce to make this Pesto Pasta, Pesto Gnocchi, Pesto Pizza, or check out this How to Use Pesto guide for 30 more recipe ideas!
Check out the info before this recipe card for tons of tips, tricks, and substitution ideas.
Nutrition
Calories: 127kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!