Olive-Rosemary Pesto:

Southern Living
Yield: about 1 cup. Prep: 5 min.


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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

May 2001