Ingredients
Rosemary Pesto Ingredients
- 1 cup fresh rosemary (stems removed)
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated parmesan cheese
- 1/4 cup pine nuts (or slivered almonds)
- 1/2 tsp salt
Instructions
- Prepare Ingredients: Remove the stems from the fresh rosemary to ensure a smooth pesto texture and gather all measured ingredients together.
- Combine in Food Processor: Place rosemary, extra-virgin olive oil, grated parmesan, pine nuts, and salt into a food processor. Pulse the mixture several times until it reaches a smooth and creamy consistency.
- Store the Pesto: Transfer the pesto to an airtight container. Store in the refrigerator for up to one week or freeze for up to six months to maintain freshness and flavor.
Notes
- This pesto can be used as a sauce for pasta, a spread for sandwiches, or a flavorful addition to grilled meats and vegetables.
- You can substitute pine nuts with slivered almonds if preferred or to accommodate nut availability.
- For a thinner consistency, add a little more olive oil during processing.
- To keep the pesto bright green, cover the surface with a thin layer of olive oil before refrigerating.
- Frozen pesto can be thawed in the refrigerator overnight before use.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
