Olive-Rosemary Pesto

Recipe from

Southern Living


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.

September 2004
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