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Olive-Rosemary Pesto:

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

Ingredients

  • 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

How to Make It

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