Olive-Rosemary Pesto

Southern Living
1 cup


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1 cup kalamata olives, pitted
1 cup fresh parsley
1/4 cup grated Romano cheese
1/4 cup DIAMOND OF CALIFORNIA Shelled Pecan Halves
1 tablespoon fresh rosemary leaves
2 garlic cloves
3 tablespoons olive oil


Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides.

Created date

February 2004