Olive-Rosemary Pesto
Yield: 1 cup
Recipe from
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
Preparation
- Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides.
Olive-Rosemary Pesto Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Nuts
- COOKING METHOD: Blender, Food Processor
- PUBLICATION: Southern Living
More Recipes for Sauces/Condiments
-
Herb Pesto
Southern Living -
Chimichurri Pesto
Southern Living -
Herb-Infused Olive Oils: Greek
Coastal Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy